This macaroni-and-cheese recipe might be the best thing since both macaroni and cheese. A triumph of the macaroni-and-cheese spirit and do you know what? It was all that and then some. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. It needs something to help it stay creamy, to help suspend it and that thing is quite often a bechamel–milk thickened with a bit of cooked flour and butter. Real cheese–and not Velveeta or other eerily stable cheese products–really doesn’t like to be melted, cooled and remelted again.
Oh, it still tasted awesome but I noticed that the leftovers didn’t reheat well. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed.īut when I made it for a second time in January, something wasn’t right. There was no bechamel and you didn’t even have to preboil the pasta.
You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. I promised you this and I had to make it right. We’re just weeks from bathing suit season and this here is no friend to lycra.īut I had to.
