I have always preferred the gooey side of macaroni and cheese. I don’t get that excited about crunchy pasta bits and I don’t see the point in breadcrumb toppings. I married into a Ritz cracker topping family, which is ok. They make it in a really deep dish so I can scoop from the bottom anyways.
But now I no longer have to compromise. I hold the power to create gooey, cheesy macaroni on the stovetop. The cheese quantity is obscene and I, on fact, recommended 1.5-2 times the pasta from the original recipe. I found the original almost like cheese soup.
I can think of few things as comforting. I hope you find some comfort in it too.
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