There are two schools of thought when it comes to mac and cheese. One is to make a cheesy white sauce and toss noodles into it, top with more cheese and bake. This is what I normally do.
The second kind is a baked noodle custard. This is what I did this time:
I used Scott Peacock's recipe exactly. Here it is. I know it does not look like enough noodles but trust me, it is. It is more like a casserole than mac and cheese. I needed more cheese. Yohboh said it reminded him of the casseroles his grandmother from Vienna Georgia would make. And Vienna is pronounced Vie-anna.
But the next time I make mac and cheese I am going back to what I usually do. Because I like a lot of cheese in my mac and cheese.
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