I used to make a macaroni and cheese recipe from my father that has been known as "Michael's Mac & Cheese". After trying this recipe and making some small changes over the years of using this recipe, it is definitely the best Mac & Cheese recipe around. I have been in search of the best Mac & Cheese and I haven't found one anywhere. The reason why this recipe is so good is because of the roux. Take the time it's worth it. I have also added 12 strips of bacon cooked in the oven and coarsely chopped in the food processor.

Reviewed On: Feb. 14, 2009

Great starting point for a base, put all the ingredients in a food processor and blended until I had the consistency I wanted. The first time making it I used a 15 ounce can of Garbanzo Beans(not drained), 2 frozen cloves of Garlic, juice of 1/2 lemon, 1-2 teaspoons Kosher Salt, 2 tbsp's extra virgin olive oil, 2 heaping tbsp's tahini. I then blended it in a food processor, the consistency was a bit to liquid for me. I then made a second batch and used another 15 ounce can of Garbanzo Beans(drained), 4 cloves of frozen garlic, 3 heaping tbsp's of Tahini, juice of 1/2 lemon. Much thicker consistency this time. I combined the two and it was perfect.

Reviewed On: Dec. 15, 2008