Relocating from Florence to Auburn in 2013 was one of the best decisions Josh and Kelly Wood could have ever made. The couple, who have been married for 24 years, immediately fell in love with the area’s offerings.
“We moved here and soon found out why Auburn is called “The Loveliest Village on the Plains,” Kelly shared. “Neither of us had ever lived in a town with so many kindhearted and giving people. We love building a life here with our son!
Our Auburn/Opelika community has wonderful schools, parks, and other family-friendly amenities. It’s the perfect place to raise a family.”
Josh and Kelly have one son, Nicholas, who is 10 years old. He loves to play baseball, and this makes spring a busy season for the Woods’ family. The family is also very involved with their Church, Auburn United Methodist.
Auburn University’s College of Agriculture is where Josh works full-time as the Director of Communications and Marketing. Kelly recently founded Village Realty and is the owner and broker.
“My work as a real estate agent brings me many rewards in helping buyers find a place they can call home and assisting sellers in moving on to a new and exciting chapter in their lives,” Kelly exclaimed. “I founded Village with a mission of helping clients fulfill their real estate goals with confidence and trust.”
Outside of work, Kelly is a member of the Chamber of Commerce and a sustaining member of the Junior League for Lee County. Being involved with her community brings her much joy. However, even with a full schedule each day, the Woods Family strives to spend quality time together at mealtime.
“It’s been difficult lately to prioritize because it’s baseball season for my son. However, we try our best to have dinner at the table every night,” said Kelly. “Even if it’s just Campbell’s soup, we make every effort to sit together.”
One of the family’s favorite meals to enjoy during busy weeknights is Ronald Reagan’s Favorite Macaroni and Cheese and a salad.
“My mom began making this in the 1980s. It probably came from a friend or was clipped out of a magazine like Good Housekeeping or Women’s Day. It’s been a staple of our holiday tables,” reminisced Kelly. “At the time my mom started cooking it, I was told that this was truly considered Ronald Reagan’s favorite macaroni and cheese. Fast forward 40 years, and it’s a vintage classic that’s versatile.”
Ronald Reagan’s Favorite Macaroni and Cheese
Ingredients:
- 1 lb elbow macaroni, cooked and drained
- 2 tablespoons of butter (divided)
- 1 lightly beaten egg
- 1 cup of milk
- 1 teaspoon of salt
- 1 teaspoon dry mustard
- 3 cups grated extra sharp cheddar cheese (divided)
Directions:
- Bring water to a rolling boil in a large pot.
- Add the elbow macaroni, cook until done according to the box.
- Drain the macaroni and place it in a large mixing bowl.
- Butter or grease a 13 x 9 casserole pan (butter is best, use about a tablespoon).
- Preheat oven to 350 degrees.
- Crack an egg into a small bowl. Beat lightly. Add some of the warm noodles to the egg to temper it before adding it to the larger bowl of noodles. This ensures you do not wind up with scrambled eggs in your mac and cheese.
- Add the tempered egg, milk, and 1 tablespoon of butter. Stir to combine.
- Mix in the dry mustard and salt.
- Add two cups of cheese, leaving about one cup for the top. Pour into the prepared baking dish.
- Sprinkle the remaining one cup of cheese on the top.
- Bake until golden brown (about 45 min).
Tip: You can also prep and freeze for later. Bake a frozen pan of mac and cheese at 350 for about an hour.
