Whereas I like roux gravy of all kinds, I’m less fond of cheese sauce made that way - typically used to make super creamy mac and cheese where you make a cheese sauce and add pasta. It’s fine, some I like a lot, but a lot of them fall flat for me.
Oddly, I do like the boxed stuff. But the included pasta tends to be lame. So a while back I figured out that Amazon among others sell bulk cheese powder.
These days, I like to cook up either radiatorre or mini farafelle, then take butter, heavy cream, fresh ground pepper, and some cheese powder ot make my own “boxed”-style mac’n’cheese. I, frankly, enjoy the absolute fuck out of that.
No hate for however people like to make it. If you make something you think is great, I’d probably like it too, as if my opinion matters, but it’s important that you like it, and I respect that. :)
I do also like the old baked version we had growing up - an old Southern recipe that basically involves spaghetti, milk, eggs, cheddar cheese - it’s baked and often pulled out in rectangles almost like lasagne or whatever. Usually not very cheesy, but it is a comfort food because I grew up with it. A terrible failure as mac’n’cheese, mind, but still comforting and tasty anyway. lol.
Cavatappi pasta is probably my absolute favorite choice for mac & cheese, or anything saucy really. It’s got ridges to hold sauce, it’s spirally enough to hold sauce inside, and has enough bite to it to work well with the attached sauce.
Whereas I like roux gravy of all kinds, I’m less fond of cheese sauce made that way - typically used to make super creamy mac and cheese where you make a cheese sauce and add pasta. It’s fine, some I like a lot, but a lot of them fall flat for me.
Oddly, I do like the boxed stuff. But the included pasta tends to be lame. So a while back I figured out that Amazon among others sell bulk cheese powder.
These days, I like to cook up either radiatorre or mini farafelle, then take butter, heavy cream, fresh ground pepper, and some cheese powder ot make my own “boxed”-style mac’n’cheese. I, frankly, enjoy the absolute fuck out of that.
No hate for however people like to make it. If you make something you think is great, I’d probably like it too, as if my opinion matters, but it’s important that you like it, and I respect that. :)
I do also like the old baked version we had growing up - an old Southern recipe that basically involves spaghetti, milk, eggs, cheddar cheese - it’s baked and often pulled out in rectangles almost like lasagne or whatever. Usually not very cheesy, but it is a comfort food because I grew up with it. A terrible failure as mac’n’cheese, mind, but still comforting and tasty anyway. lol.
Cavatappi pasta is probably my absolute favorite choice for mac & cheese, or anything saucy really. It’s got ridges to hold sauce, it’s spirally enough to hold sauce inside, and has enough bite to it to work well with the attached sauce.