Wednesday 4 April 2012 3.40pm
I get the impression Macaroni Cheese is an Italian American thing, like deep pan pizza.
It goes from yucky, in a tin type stuff, to really quite nice, if you make the cheese sauce from a good roux, flavoured with dry white wine, garlic and good Italian cheese: aged Parmigiano-Reggiano or Pecorino. Better when you add pancetta, chilli...but that wouldn't be strictly Mac and Cheese.
<<< taken note of that "recipe" and will try it next time before night shifts (will have to leave the wine out though ! )