Last night I made macaroni & cheese for supper. Lately, since I discovered that making a bechamel to create the cheese part of the dish is a) not too hard and b) really, really, tasty, I’ve enjoyed making it more. Also, it’s maybe even (dare I say it?) better than the one Grandma used to make. I usually use shredded Cheddar, torn up slices of American, and some generic canned Parmesan to flavor the cheese sauce. Last night was different.
Yesterday, after work, at the store, I decided to look at the fancier cheese Wal-Mart has to offer. Admittedly, this being Wal-Mart in Pittsburg, KS, the cheeses weren’t that high-end, but still - I got Farmer’s cheese, restaurant-style white dipping cheese (think white queso at Mexican restaurants), and Havarti. Using these in conjuction with my standard three, I made some really, really good mac & cheese. I made too much of the sauce though, compared to the amount of pasta I made (note to self - a single recipe of the bechamel is more than enough for 4 oz. of dry pasta). That’s okay though - it’s always better to have too much cheese than not enough.