I love Mac and Cheese. Like seriously love it. Growing up I ate an insane amount of Kraft Mac & Cheese. It was pretty much the only thing I knew how to make. I loved that orange goodness. Since then, I’ve learned to make my own mac & cheese. I still have the Kraft once every year or two, but making my own has become my preferred method. It’s so easy, and can be ready in just a few minutes. Perfect for post work dinner.
What set this recipe apart from the others I’ve used is the addition of an alpine style cheese. The nuttiness of the cheese was the perfect compliment to the cheddar I always use. It really brought the whole dish together, and elevated it from “this mac and cheese is pretty great” to “holy hell that is amazing”.