You guys, this is my favorite recipe. Macaroni and cheese is not only my favorite food — duh, I'm from the Midwest and am an American — but it is downright amazing. It is so good. It is so creamy. It is all gone.
I've been toying with this recipe for a long time. I have bought dozens of pounds of various cheeses. Sacrificed so many calories. Tested it on so many incredibly willing participants. And now, my macaroni and cheese recipe has achieved perfection.
You see — a lot of people think you need to buy Velveeta to get achieve velvety-ness. This is simply untrue. Though I am not a Velveeta hater (again, American), there are just better cheeses out there, and they deserve to have their creamy, saucy day in the sun. Also, there are so many baked macaroni dishes out there that are just dry and sad. But baked does not have to mean dry (nor, clearly, does it mean healthy). The key to this dish is a successful roux — that French stovetop miracle that turns butter and flour into excellence. With it, some fresh, real cheese and these incredibly flavorful breadcrumbs, you're on your way to delicious macaroni town — and you'll never look back.