I'm going to be making macaroni and cheese for a date (it's her favorite) and I'd love to hear tips and techniques from everyone. What kinds of cheese, amounts, what toppings, etc.
I guess I'm going to shoot for the ultimate comfort food type (i.e. no caloric restraint whatsoever) rather than the "upscale" (i.e. esoteric Indonesian cheeses and custom-made pasta) M&C type.
PS - What kind of wine would you drink with Mac and Cheese? I'm thinking maybe a kabinett riesling...
BTW, thanks to everyone who helped with the gnocchi recipe a few weeks ago, the advice was super-helpful.