Mac and Cheese

This was the first time I made homemade mac and cheese. It's definitely not a diet recipe, and it was really good. I started with this recipe as a base, and made it first for a family party and then made it again with just cheese as the topping the second time around. It was better with just extra shredded cheese as the topping. Broil it for a second after baking if you need it to be crisper. The original recipe calls for regular bread crumbs sauteed in butter, but I used panko breadcrumbs, which are a little crunchier. The topping was good, but I wouldn't always want it on top of my mac and cheese, and the extra butter that it is sauteed in at that point just seems gluttonous (although maybe no more so than extra cheese).


The nice thing about this recipe is that it easily doubles, and any extra cheese sauce can be kept in the fridge for up to a week. I would imagine this cheese sauce could lend itself as a base for other dishes, or it might be nice served over a chicken breast or over some broccoli. You can also make the mac and cheese and then freeze portions in smaller containers. A quick lunch for later with no imitation food ingredients!