The other day the hubs and I were all like, “Hey. We haven’t made mac and cheese in a while.” Sad truth. And then we were all like, “Well hey, let’s rectify this!” So we did. And this was born. And it was beautiful.
Our usual go-to mac was always the Bacon Jalapeño Mac and Cheese, but now that I’m a pesky pescetarian, we opted to try something new; something new with mushrooms and beer and it was magical.
You’ll notice that I start with a roux in order to make my cheese sauce. Some people don’t believe in this step anymore; call me old fashioned, but I do. It always makes the best. Cheese sauce. Ever. And who doesn’t want the best cheese sauce ever? Who wants a cheese sauce that just cuts it? Who wants to dig into an okay looking mac and cheese and say, “This looks wonderfully mediocre!”
Okay, I might be exaggerating. I’m sure some people out there have their preferences and their own way of doing things. Mine, however, stands by a roux. Thicken that shit so it sticks to my ribs, bro.