In high school (and throughout college) I was on the hunt for the perfect mozzarella stick. Crispy hot on the outside, strings of goo on the inside. To this day, I’m still not sure why I never found it. How hard could it be to perfect the stick? I feel similarly towards mac n cheese. So many restaurants screw it up! It’s pasta and cheese, people. Pasta. And. Cheese. If I want mac n cheese from now on, I make it myself. A lot of places are thinking too hard on it. From bechamel to bacon to bleu cheese to buffalo chicken, sometimes the best version is the one your mom grew up on. Cheez whiz and elbows.
Ok. So maybe not the cheez whiz part. But elbows! (And lots and lots and lots of cheddar cheese.)