Been on a mac and cheese bender/fix, if you will, lately.
What is everyone's (if you all don't mind sharing) personal recipe?
I'm trying to develop the perfect (IMO) recipe... need some other opinions/ideas though
Do you go with the common 1tb:1tb:1c butter/flour/milk ratio?
What cheese(s) do you use?
Macaroni, cavatappi, or other?
What special ingredients do you add to flavor the base?
I made a batch last night with Tillamook Medium Cheddar and threw in half of my pantry/refrigerator for extra flavor (Valentina's hot sauce, spicy brown mustard, cajun seasoning, among others)... was pretty good but I can't quite figure out how to make the cheese base even better/cheesier.
Panko and Havarti (in a food processor) crust (for baked versions) = the best topping ever