I’m convinced after making countless versions of macaroni & cheese that the best homemade version is cooked stove-top, no baking involved.
This is a fairly common recipe – make a béchamel and add cheese, then mix with the pasta and bake. I thought it was better pre-baking.
Still, nothing comes close to being as good as the Kraft from my childhood. I know it’s powdered cheese with food dyes and weird chemicals, but it’s what I grew up on, and I want that – but made with quality ingredients.
- Reduced-Fat Stuffed Shells with Meat Sauce(Rick Rodgers)