Pretty much one of the greatest foods ever, amirite? Some people are probably even giving it up for Lent!
Can't go wrong with the boxed stuff
But the past few months I've been trying homemade. Been using the old standby recipe where you combine equal parts butter and flour to make a roux, stir in some milk and throw in some shredded cheese or Velveeta to make the sauce, combine with elbow macaroni, throw in oven for 30 minutes.
It's pretty good, but it's not as creamy as I'd like it to be. Is there a certain kind of cheese that's better to use than sharp cheddar or a different way to make the sauce? There's gotta be some food snobs on here who can help out.