- If you’re grating your cheddar cheese in the food processor, you don’t have to wash out the machine before grating the carrots. Or vice versa.
- This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks, and is cut into squares to serve, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version. I know that some people have strong opinions about proper mac and cheese (I’m an equal opportunist myself), but thought I’d let you know what you’re getting.
- Feed this dish to the kids as is; grown-ups should indulge with a squirt of fiery Sriracha or other hot sauce all over the top.
- You can vary the cheese to give this rather plain (if tasty) dish more personality. Gruyère, aged Cheddar, pecorino, and aged Gouda will all add a sophisticated allure that will raise it above mere kids’ food.