The combination of creamy gouda and havarti cheese make a silky, cheesy macaroni and cheese sauce that tastes far better than the boxed kind.
There are several basic, classic, everyone-loves-them-because-even-when-we-shouldn’t-we-still-crave-them recipes I am driven to master.
The best steak. Check.
The juiciest roasted chicken. Got it.
The best potato salad. Double check and thank you mom.
The best homemade fudge. Ever. End of story. Period.
I’ve made several macaroni and cheese recipes on the blog, one with lobster, another with gobs of cheese and bacon, and yet another loaded with veggies and such and I’ve deemed each of them a wonder in their own right.
But I was missing something. I was missing the basic, homey, comfort food classic of a good old-fashioned baked macaroni and cheese.
But not anymore.
This recipe, affirmed by all of the “mmm-this-is-so-unbelievable”, “can-I-have-more-please” comments, THIS recipe, with it’s incredibly silky, cheesy sauce, is the best classic yet.