Drain the pasta and return it to the empty pot, but do not rinse it as you want to keep the surface starches that will help thicken the cheese sauce. Add the pasta and cook only 2/3 as long as the box says (you’re going to bake it later, so by undercooking it now you’re making sure it isn’t soft or mushy when it comes out of the oven!). Salt it generously so it tastes like the sea.
But still tasty.īring a large pot of water to a boil. Of course Alton provided the base again, but I just spiced it up some and modified the cheeses, and it was AMAZING, just use a very large casserole dish (there’s a LOT of liquid, cheese, and pasta here), mine overflowed and made wayyyyy too much smoke as it overflowed in the oven. Whenever I go to restaurants, having Mac & Cheese as the side is THE way to go, I had to learn to make my own version. From growing up as a kid making the basic Kraft Mac & Cheese (one of my first forays into cooking), Mac & Cheese has always been delicious. It’s Mac and Cheese, who doesn’t love this? (Besides my little brother, because he’s weird and hates melted cheese) It’s just such… comfort food, really. Relevant Good Eats: S05E11 "Use Your Noodle II” + S02E02 “For Whom the Cheese Melts” I will enjoy reading through these other responses later, but here's mine which I've received rave reviews from friends about and I'm constantly tweaking a bit to improve it. Recipe titles should be clear and concise.Self posts may contain links, but the recipe must be formatted and approved. We only allow direct post links from and i. Link post must contain the formatted recipe in the comments.No excessive self promotion without engagement. Deletes and reposts without mod direction will result in account removal. Url shorteners, bit.ly and amazon links are not allowed.
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