Watched a demonstration of how to make baked macaroni and cheese. She runs a special restaurant downtown and is famous for her cookbooks. So I paid attention to her demonstration and actually learned a few things. She used some words that I am not familiar with – I hate that when a cooking show talks over your head. Would it kill you to use the words “cheese sauce” instead of béchamel?
The main thing I learned – and I tested it later, she was correct – is that a macaroni and cheese needs to use a strong cheese. I usually buy a mild cheddar at the grocery store, but for baked mac and cheese, you are better off getting a sharp cheddar.