I’ve been making macaroni and cheese every which way these days, and, what I’ve come to realize, is that it’s a pretty hard thing to screw up. They all turn out better than just edible since there’s not a lot of room for error with simple ingredients like cheese, another cheese, and another cheese, milk, and noodles. This version from Food Network Magazine, Extra Rich-and-Creamy Macaroni and Cheese, is definitely an original take on the comfort food classic. It’s another stovetop version, but this one includes eggs and a mix of havarti and colby jack. It definitely has a rich, velvety texture that is guaranteed to keep you full for hours. Try it if you’re short on time, don’t want a ton of dishes, but want to check out something new!
How to make it an A+: Really whip up those eggs and cut down the cooking time slightly. If you cook a second too long, you risk overdone eggs that can ruin that velvety texture. You must top with salt and pepper (and red pepper flakes if you feel so inclined)!