Rainy Days and Mondays always bring cravings around. Ah, the sweet comfort that only Mac and Cheese can provide. If you've ever eaten the Mac and Cheese at Paradise Bakery or Panera Bread you know the silky, rich, & smooth comfort I'm talking about. Ha. But seriously it's that good. So I've tried relentlessly to replicate that heaven they serve in a bowl only to be disappointed failed recipe after failed recipe. Even a knock-off recipe on Paradise's blog that touts it as being "the ultimate" couldn't be farther from the ultimate indulgence. Ulghk. The floury roux cements your pot o' pasta into one solidified mass of nastiness. So my hilarious theory is that it is all a ploy to get us back in there once we discover the recipe they gave us only leaves us with our Mac & Cheese hunger still unfulfilled. I had to figure out a way to have it on command. Something that would not only taste amazing but would taste just as good reheated. Not only am I a self-proclaimed Mac and Cheese connoisseur but I am a left-over snob. It's gotta be good reheated or it's not taking up valuable space in my fridge.
And after many failed attempts I finally cracked the code friends! I figured out the secret combination of ingredients to get that cheesy, creamy, heavenly, goodness. Three ingredients was all it took. (Funny how the yummiest recipes are the simplest ones.)
The Mac of All Cheeses
Side note- I love Cabot's Vermont cheddar as it comes wrapped in this non water permeable wax packaging which keeps it ultra fresh until you're ready to use it. I absolutely love it. It peels off like a clemintine cutie rind on a hot day. I always find it at Costco.
I used equal parts of the 3 ingredients, so simple right?! And even with quadrupling the recipe, it turned out perfectly. Rare moment for me! And yes, this is a picture of what I reheated from last night, same noodles and all! Happy happy happy! It was a touchdown in our kitchen as we (...or should I say the guys enjoyed the game :) last night. Hope you enjoy it in yours too!