There is a reason why Kraft Mac and Cheese is in so many pantries. It's quick and easy comfort food that's perfect for lazy or busy days ... or so I thought. Then I came across the artisanal mac and cheese recipe developed by Terrance Brennan, the chef at the Artisanal Fromagerie, Bistro in New York. This recipe was featured on the cover of the May 2010 issue of Saveur, and the picture looked inviting. I wonder why it didn't catch attention when I flipped through the magazine for the first time.
This recipe uses three different types of cheese and a generous panko-parmesan crust. The cheese sauce is bubbly, and the crust become super crunchy after 30 minutes in the oven. The combination of the cheesy pasta and the crunchy crust is irresistible! This isn't a quick dinner, and there are more than three steps to follow, but it's worth spending one hour for this Kraft substitute. My family and I were rewarded by the best mac and cheese we ever had.