This homemade Mac n Cheese was instigated in two different ways by the same stellar chef friend. First, I received a huge rash of criticism from him for serving my children Mac n Cheese out of a box. Well, it was only to serve as a counter point to the beauty that is homemade Mac n Cheese. Then I shuddered in my apron because I never really liked my homemade Mac n Cheese; it was always a bit gritty, mealy in the mouth. Yuck.
I turned to this same stellar chef friend to find out his secret to great Mac n Cheese. He suggested that my béchamel method is what brings the graininess with its beginning of a flour based roux. Chris recommended a loose sauce along the lines of an alfredo, except substituting the parmesean with cheddar.
Bloody brilliant! Thanks so much for your help sugar pop. (Ella say's I shouldn't call you this if you don't like it - she is helping me edit this morning).
Wow! This was so good! In my typical over overcooking fashion, I made enough to feed ten people. As a result, this will be the side dish to all our American style suppers this week.