Mac and cheese is the ultimate comfort food.
Today, I'm making a classic macaroni and cheese completely from scratch.
There are no boxes, no shortcuts, no velveta cheese.
My mac and cheese starts off with a blend of five different cheeses that all work together in harmony to give you that perfect balance of creaminess and sharpness.
Right away, I'm already breaking the basic rules of mac and cheese by using cavatapi instead of elbow macaroni, and I'll tell you why.
This little piece of pasta right here is basically just a longer version of your typical elbow macaroni.
Most important is that it also has these nice little ridges, and what that does is allows all that nice mac and cheesy goodness to stick to it once you've made that sauce.
As a first step, I'm gonna boil a big pot of water.
When making a mac and cheese, it's good to use a nice, heavy bottomed pot like this one, because we'll be building our full mac and cheese in here before we eventually pour it off into the final dish that will be broiling it in.
You know what they say?
