Macaroni and Cheese | Easy Does It
My mother always made the custard version, in which a combination of milk and beaten eggs was poured over layers of cooked macaroni and shredded cheddar cheese. I favor the velvety smooth cheese sauce that’s prepared while the pasta cooks. Mother always used elbow macaroni, but I prefer a larger noodle such as penne, rigatoni, or ziti; these shapes seem to hold up better to the hearty cheese sauce. I add crushed red pepper flakes and a sprinkling of buttered panko bread crumbs to elevate a nostalgic recipe to new levels. If you can’t take the heat of the pepper flakes, leave them out or try adding a tablespoon of Dijon mustard to the sauce.