Mac n’ cheese is definitely my “desert island food.” It’s creamy, craveable comfort food at its finest. I’ll take it in all shapes and sizes, whether it be the blue box stuff or the stuff made from scratch. But the thing I’ve discovered about homemade mac n’ cheese is that it actually takes THE SAME amount of time as the boxed stuff, and it’s just so much more delicious. The time it takes for the noodles to boil is the amount of time it takes to prepare the cheese sauce. Once the noodles are cooked, simply toss them into the sauce and stir. It’s gooey, creamy, and luxurious and it’s simply made from those delightfully wholesome ingredients of butter, milk, and cheese.
Or perhaps you want to take it to the next level. Sprinkle a little more cheese on top, broil it for 2-3 minutes, and suddenly you have that cripsy, crunchy topping that makes your mac a slam dunk. Still not enough? I love a good “mac n’ cheese bar.” Add some (much needed) protein and veg and let everyone sprinkle just what they love on top. I love the umami packed additions of sauteed mushrooms and roasted tomatoes. I also love adding some italian sausage or peppered bacon. Caramelized onions, roasted broccoli, or the 90’s classic mac-n-cheese-n-peas, are all completely worthy toppings. Or try something else and remember, when you put it on top of velvety soft cheesy noodles, it’ll probably taste amazing.
