A week ago, Laura and I needed some comfort food. But not just any comfort food. Homemade comfort food. So I took a quick stop at the supermarket and picked up some cheese and penne and whipped together this mouthwatering macaroni and cheese.
My roux have been coming out really well lately. I think in the past I haven't been heating up my target liquid (in this case milk, but previously vegetable broth). I have no idea why that works, but I don't really care either. The liquid doesn't have to be boiling, just hot, and everything thickens up quite a bit.
A few people have said that this photo looks like it should be in a cookbook or a magazine. What do you think?