Good EatsNovember 8, 2013
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For homemade comfort and stick-to-your-bones warmth, it’s hard to beat macaroni and cheese, a longtime staple of Southern kitchens with recipes as varied as the cooks who make them. But even in this crowded field, Carrie Morey’s version stands out. Cooked in a cast iron skillet with vermicelli instead of macaroni, Caroline’s Macaroni Pie combines the lightness of a soufflé with the ease of a casserole–which is just the way Morey, founder of Callie’s Charleston Biscuits, likes it. “It’s the first thing I mastered cooking at age nine, and it’s the only macaroni and cheese I’ve ever known,” she says.