I made the CI mac and cheese last night. I halved the recipe and followed it to the letter, and it came out perfect. Not too cheesy soupy as others have mentioned.
Anywho, I still have a lot left over and have heard that the proposition of reheating mac and cheese can be tricky....any suggestions as to go about doing this?
Alternately, does anyone have a leftover idea? I saw Alton Brown's "Mac and Cheese Toast" recipe, but my stove burners do not pack enough punch to heat the oil hot enough to deep fry, so I think that's out. Unless you think pan frying is an option.