I don’t think there’s ever been a situation where I haven’t liked mac and cheese. Well, there might be those years when I was a toddler and all I ate was Weet-Bix (sounds familiaaaaaar), but in all the years I’ve been conscious of cheese, I’ve loved mac and cheese.
Having said that, I’m pretty sure I’ve never made it with actual macaroni. I should rectify this. I usually make it with some kind of small pasta (shells are good) and more sauce than you think you need. More cheese, too. Aaaaaand more salt.
Nothing worse than a stodgy bowl of not much flavour. Especially when you were SO looking forward to a bowl of mac and cheese, and especially when you’ve grown accustomed to salty processed box mac and cheese which, given the chance, I will still eat.
But the crispy top on this gets me every damn time. Plus there’s tons, and it reheats well the next day, and that’s basically the holy grail of mac and cheese for me. I hope you like it.