Also on these boards
I make this macaroni and cheese a LOT throughout Fall/Winter. It's a little labor intensive, but totally worth it. And I actually only follow the recipe for the measurements on butter, milk, flour, and spices. I use creamy havarti, gorgonzola, and sharp cheddar cheese in my bechamel.
These are a great idea for a party. Which is what I should have made them for. Because the recipe makes A LOT. And they are so rich and cheesy that even the hungriest of men can eat two max. Unfortunately, I made them out of the blue for my roommate and I and ended up shoving them at people at school to EAT THEM. Side note: they are a bit buttery/oily, so be sure to have napkins nearby.