I know this because like I said, I had a lot of questions and set out to answer every. Like the great cornbread debate, it turns out that our mac and cheese tastes (or at least our opinion on what makes a “classic” mac) has a lot to do with our cultural background. 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.
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