Try adding roasted chicken or bacon in it, it totally changes the mac n cheese game.
I have an oven here, but I'm not using it for logistical reasons. I'm in an apartment that's part of an old house.I keep waiting for you to post a big tray of mac-n-cheese to the Casseroles monthly competition!
Its taste become double and Fantastic. I think, everybody like some chicken with sauce and cheese. Oh My God, mouth Watering Dish. . .Try adding roasted chicken or bacon in it, it totally changes the mac n cheese game.
Pasta with chicken can be really good, no doubt. But to me it's not mac & cheese. Add just a little ham, sure.I don't agree at all. Hints of any kind of cured pork -- ham, bacon, guanciale, whatever -- I'm on board. Anything else, for me, detracts from the point of the dish, which is the magical combination of pasta with cheese. Cured pork works here for exactly the same reason that it works in all legume dishes: it accentuates the depths of the flavors without standing out itself. Mac and cheese should, in my book, have precisely enough cured pork fat/flavor in it to kick it up to intense wonderfulness, but not quite enough to be identifiable. The cheese should SING.