I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.
Tagged With macaroni and cheese
Culinary prescriptivism has no place in a conversation about macaroni and cheese. From the fanciest of béchamel-based macs to a pot of Velveeta and shells, I firmly maintain there's no wrong way to make or eat pasta covered in cheese sauce. If pressed though, I'll always choose oven-baked over stove-top mac. The appeal of crunchy edges and burbling cheese sauce is undeniable -- and once you free yourself from the prison of breadcrumb-only toppings, the possibilities are endless. Let's get indulgent, friends.