My definition of a perfect bowl of macaroni and cheese consists of corkscrew-shaped pasta, a sharp cheese sauce (perhaps with some combination of Swiss, cheddar, and Gruyere), a touch of nutmeg and black pepper, and a buttery topping of crispy breadcrumbs. Preferably, I would eat it as is, but I’m not above adding pulled pork or lobster meat either.
There are so many things to love about macaroni and cheese, but one of the biggest perks is that it’s completely customizable. You can swap out the pasta shape (say medium sized shells instead of elbow macaroni), change around the cheeses, or add more heat if you’re feeling spicy in the form of diced jalapeños, cracked black pepper, or dry mustard.
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