I've said it before, sauces are not my forte. I've only attempted homemade baked mac n cheese once. The results were awful with a capital A, Aw-FUL! I made it for our friends, Tracy and Michael, before we headed to a charity event together. The failed roux, the clumpiness, it was just a mess through and through. The sauce separated and it was in a word, disappointing. However, Tracy is ridiculously polite, and they both ate it. (What's wrong with you people?:) ) I called it for what it was (total flop) and haven't tried again since.
I follow a blog called The Brown-Eyed Baker, my friend Alisha from knitting turned me on to this blog. Every post looks SO GOOD, but I've never tried any of the recipes. But when I saw a post this week about stovetop macaroni and cheese, I knew that I had to give it a shot. And it came out fantastic: very creamy and lots of good cheese flavor. Plus, it's REAL cheese instead of orange powder, so it must be better for you. (I can rationalize anything!) I did make a couple of minor changes: 1. I used up some small pasta shells instead of opening a new box of elbow macaroni, and 2. Have you ever seen shredded American cheese at the grocery store? I haven't. I would've been OK shredding my own from a block of cheese, but all I could find was the "singles." Not going to work. And then I saw this, and brought home two of 'em:
This turned out to be a really good recipe to cut my teeth, so to speak. I won't cross this off from my list until I make baked mac n cheese, but now I feel like I have a bit more confidence.
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