Okay. Oddly enough, I decided tonight I had a huge craving for home-made mac & cheese. I made it, ate it, and then saw this on CHOW. Sign from the Gods? Perhaps.
So I love me some mac & cheese, but I don’t have a lot of money for top shelf cheeses, nor do I have a lot to time for it to bake for 30ish minutes once I’ve decided I must have it.
I also really love the crispy top of baked mac & cheese, so I feel pretty defeated once I get past it and onto the abundance of creaminess. So I came up with this handy little recipe that can be swapped for pretty much any cheese that you’ve got on hand. It’s crispy on the top of each piece of pasta, but stays creamy and tender on the other. Best of both worlds! Oh and you know that delicious sound that mac & cheese makes when you stir it in the bowl? Yep, it’s got that too.