What makes macaroni and cheese good?
Recently, the Foodie Family was out for a meal and I ordered mac and cheese. Paul, aka Mr. Foodie, asked how it was. My response... "Bland. Creamy, but bland". That got me thinking about macaroni and cheese and what the expectations are for good mac and cheese.
Texture is important. A successful mac and cheese, in my mind, is gooey and oozy. Crunch on the top is an added bonus. But, a dry or chunky mac and cheese doesn't knock my socks off like a creamy one does.
Flavor is uber important in my book. I want complexity. I want to taste the cheese and for there to be more than one cheese flavor profile. I like a little heat. Maybe some mustard or Worcestershire sauce or both. There should be layers to the flavor, not just one note. The one I had the other day didn't even seem to have salt and pepper in it... not enough to taste anyway! Those are certainly musts!
But, what else? Is it down to those two things? Does type of pasta matter? Macaroni versus shells versus cavatappi versus rigatoni? Do we even care?
And, do you have a go-to recipe that you use? The Foodie Family would love to try it out!