To get to the bottom of “what makes Macaroni and Cheese great?”, there are a TON of questions with just as many passionate responses.
Four months later, I’m here to finally deliver on that promise. I spent the rest of the summer reimagining it until I reached peak cheese flavor, control over the level of creaminess, and a ridiculously easy-to-make recipe. While their version was easier than my original, it didn’t deliver the same down-home flavor or satisfying texture. But just when I was satisfied the dish was perfect, I stumbled across a NY Times’ Mac N Cheese variation that didn’t require you to make a roux OR boil your pasta, and I was intrigued. I served it at a family reunion to rave reviews and its own “yummy dance”, invented by my 6-year-old cousin. But anyone who has read my cookie rants knows what a perfectionist I am… and so here we are.īy the Fourth of July, I’d nailed down a version that featured a velvety cheese sauce, a beautifully browned panko topping, and a blend of cheeses balanced for ample flavor and melting power. Because while everyone else was doing #hotgirlsummer, I was huddled over my sink shoveling batch after batch of mac and cheese into my mouth.Īnyway, I had high hopes of unveiling “the perfect mac n cheese recipe” in time for Memorial Day Weekend. Should I have started the project in the fall? Probably. This spring I set out to create the easiest, cheesiest, most satisfying macaroni and cheese recipe of all time.
