Homemade Mac n’ Cheese: What’s Your Favorite Method?
My personal favorite is macaroni and cheese made with a large amount of cheddar cheese and thickened with a beurre manie (which is definitely not as hard as it sounds). I’ve always been a little impatient, so I skip the oven and love it served straight from the pot while the cheese is still completely melty and oozy.
But I’m not really choosy. Let’s face it: pasta + cheese = delicious, no matter how you make it.
What’s your favorite?