I added everything to the saucepan at once, causing the cheese to curdle and the milk to separate. It is so creamy, I seriously could eat it all with a spoon.Įven though I make this mac and cheese countless times a month, when I was making it for this photo shoot, I totally screwed up the order in which I add the ingredients to the cheese sauce. The cheese sauce is really the star of this recipe.

Made with a lot less cheese, but still so good. My go to has always been my baked macaroni and cheese which, even though it uses CRAZY amounts of cheese, I wouldn’t change the recipe for the world.īut when I don’t want to wash up 5 different pots and pans and I have less time on my hands, I will make this stovetop version. I ditched those boxes of pasta and powdered cheese years ago. No one can judge my for eating homemade mac and cheese, right?īy homemade, I mean made from scratch. So I have been reduced to only ordering mac and cheese when I am eating with John who judges NO ONE, and at home. I mean, how sophisticated is this “food blogger’s” palate if they are ordering mac and cheese? Why is it that I am so ashamed to order macaroni and cheese at a restaurant? Is it because it is almost always exclusively on the kid’s menu? Or maybe I am worried that the people that I am eating with will judge me so hard.

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