Give me your best Mac n cheese recipe.....

I usually use white and yellow cheddar and gruyere mixed with a béchamel sauce. Mix in some baby leaf spinach, sprinkle with crumbled bacon and panko, bake until top is crusty.

If you use panko or any other bread crumbs, don't forget pats of butter on the top. Dry topping is not tasty topping.

Add a little goat cheese in addition to your other cheeses (extra sharp cheddar, fresh mozz, Gruyere ... all good choices).

I like to use buttermilk for a nice tang. I use 5 cups of milk and 3 of the cups are buttermilk.

If I could get the actual mac and cheese recipe from Piccadilly......

I love that stuff.

Alton Brown's Stove Top Recipe is legit:

I usually have to stir for more than 3 minites in the end. I usually do 6 oz sharp cheddar and 6 oz Muenster.

They say 6-8 servings, but i think its more.


Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and slowly add the cheese. Over low heat continue to stir for 3 minutes or until creamy.