I buy into most of what Alton Brown has to sell on the subject of mac and cheese. In essence: bound with a roux-based sauce, cheesy-as-sin, crispy up top. I change his template up a bit:

• Skip the egg.
• Add a dash of tumeric to the white sauce base.
• Skip the breadcrumbs and add a nice layer of cheese to the top.
• Our version ends up using a bit more cheese. Around 16 oz. I’ve had the best luck with medium to mature cheddar. Too mature and the sauce can go all grainy.

This is so rich we can only eat it once every 2 or 3 months. It hurts so good.

Julia Moskin waxes historic and ultra-cheesy in her NYT piece. “The moral of the story: When in doubt, add more cheese.” Amen, sister.

Shredded to: Chisel – Set You Free.