Making Mac ‘n’ Cheese with Soul
One of the most controversial subjects in the American home is who makes the best mac ‘n’ cheese. Many are called, but few are chosen as the best mac ‘n’ cheese maker. Serious cooks have technical/top secret recipes to get the right texture, cheese to noodle ratio and flavor. Despite what Emeril Lagasse says, there is no official scale to measure the best mac ‘n’ cheese, but we do have a few obvious no-no’s.
1st DON’T USE OUT OF THE BOX MAC ‘N’ CHEESE. Really, you can use it, but don’t claim you make the best mac ‘n’ cheese in the world when you’re reading the recipe off the back of the box and are adding milk to powdered cheese.
2nd Don’t burn the bottom of the pan. No one like noodles so hard they can break a tooth.
3rd Experiment with different types of cheeses. This Madame’s personal favorite incorporates white cheddar and Parmesan cheese.
4th Chill on all the eggs! This isn’t a quiche. If you use eggs, use it for the purposes of browning the noodles or the add a bit of moisture, but don’t overdo it.
5th Keep it simple. There’s nothing worse than mac ‘n’ cheese à la grilled shrimp or mac ‘n’ cheese with spaghetti noodles…it’s just nasty.
6th Take people’s suggestions. If everyone is telling you to change something in your recipe, listen! We know you’re sensitive about your cooking, but chill, there’s always room for improvement.