Because I wanted to freeze half the eggplant rollatini for Sunday I needed to clear out freezer space. I took out one of the portions of mac & cheese I'd made on MLK Day and we had it on Monday.
I don't know what I did differently, but this was absolutely the best mac & cheese I've ever made. When it was cooking in the oven I could smell the buttery bread crumbs toasting and my mouth was watering. When I took my first bite the crunchy topping mixed with the creamy, cheesy sauce was pure bliss.
I had a hard time restraining myself from eating the whole pan before SP got home. To curb my appetite I made myself a simple salad with mixed greens dressed with lemon juice, oil, salt and pepper.
I can't wait to make the other batch I've got in the freezer.