What is a good macaroni and cheese recipe?
I tend to limit myself to just cheddar (tradition and all). I start with a basic roux (tbsp each butter and flour, 1/3 cup milk or half-and-half), and melt into it anywhere from 1/2 to 1 cup of grated (use the little holes) sharp cheddar. That makes enough for two or three servings. More cheese if you want cheesy, less if you want creamy. …Oh, um, duh. I just read Z1ggy’s recipe; that’s exactly what he’s doing, making a roux. Since he wrote his as an actual recipe, it’s probably more worthy of Best Answer than mine. I have also made it with smoked gouda, havarti, and even pepper-jack. I tried using goat cheese once, but the flavor is too delicate to stand out over the roux. I think that goat cheese (chevre) would work if you just put into the pasta straight, rather than making a sauce (but I haven’t done this myself). After you make the pasta, put it back into the pot on very low heat. Cut the goat cheese into very small pieces (1 cm cubes or smaller), and just keep folding and stirr
