Sounds fancy (it’s French!), but it’s just melted butter + flour whisked into milk to create a creamy sauce. So the Mac and Cheese I make at home that’s suitable for serving as a meal is made without cream by using a roux as a base. It’s also so rich that I can’t have more than a couple of (generously heaped) spoons of it. Any Sydney-siders tried Neil Perry’s Mac and Cheese at his Rockpool Bar & Grill restaurant? It’s utterly incredible. If I see it on a menu, especially at posh restaurants, I have to have it on the side. 🙂 Plus chicken + pasta + cheese = complete meal.
And you don’t even need to steam it separately, it gets cooked right in the same pot with the mac and cheese. There’s a whole giant head of broccoli in this. What more can you ask for? Oh – maybe just a cooking video to see how EASY this is to make? 😉 Baked macaroni and cheese that’s gorgeously creamy but made with no cream! Loaded up with chicken and broccoli so it’s a complete meal.
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