I am a huge mac and cheese lover and make different recipes depending on what I'm in the mood for and how it will be served. For example, as far as flavor goes, my favorite is Down Home Macaroni and Cheese from this website (with more cheddar and not baked), but it doesn't reheat that great. I was looking for a baked mac and cheese recipe that is creamy and reheats well. This one is definitely it! I made a few changes, such as using 8 ounces of macaroni instead of 7, adding 1/2 t more salt and and extra cup of cheddar, using 1 1/2 teaspoon dijon (more would have been overpowering), and sprinkling the top with more cheddar and buttered, crushed cornflake crumbs because we like them much more than bread crumbs. I love my mac and cheese to be really cheesy though so the extra cheese isn't necessary if you don't love it. If you want a creamy mac and cheese (which can be difficult to attain with baked recipes), you need to leave the pasta amount as written. It will look excessively saucy before you bake it, but after baking the noodles will have absorbed some of the sauce and it will be perfect. We ate the last of the leftovers tonight, 5 days later, and it's still nice and creamy! Love this recipe!
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I am a huge mac and cheese lover and make different recipes depending on what I'm in the mood...