Ratings - Ease: 4/5, Taste: 5+/5, Price: $

Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.

Link to the recipe:

Southern Macaroni and Cheese Recipe

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl

cooking.nytimes.com

Baked macaroni and cheese, when done right, has got to be one of the greatest meals of all time. Not to toot my own horn, but I think I did it right. With the New York Times' recipe, of course.

This is a hard post to make, since I have such little to say; it was a pretty great recipe. I like the no-roux method that Millie Peartree uses, which makes everything just a bit simpler. Her tip about cooking the pasta one minute less than al dente, not done, worked perfectly. After the somewhat undercooked pasta went in the oven with the cheese sauce for 30 minutes, it had a good consistency.

The broiling step is great, but I wish I let mine go a bit longer. It happens so fast, so I was afraid I was going to burn my cheese. It could've caramelized a bit more, but regardless it was incredible. Even the leftovers I've been eating all day today have been delicious.

I can't recommend this recipe enough. If you don't mind the calories, or if it's a special occasion, you have got to try this.