Macaroni and cheese is one of those comfort foods from growing up. I remember my mom making a quick and tasty version with tomatoes and tuna. This is a twist on the America’s Test Kitchen Creamy Stove Top Macaroni and Cheese recipe.
For our version, we used a bit of dolce latte, and bit of Danish blue and a bit of mild cheddar. Amounts vary according to the strength of the cheese and how sharp you like it, but the total amount is the same as the recipe.
We also found that we didn’t need as much evaporated milk as called for in the recipe – we used only half the amount listed.
The broccoli was blanched beforehand and stirred in at the last minute.
The recipe makes enough for 4, so is great as leftovers the next day if there aren’t that many of you (and taste better then too).