So my mom used to make really good mac and cheese, and I kind of want to make it myself but don't know how. I have literally zero experience cooking, so I wouldn't know where to start. I want it exactly like she used to make it so I'll do my best to describe what it was like....
It was fairly plain, but it was so good. It looked kind of like this on top:
It wasn't anything like kraft dinner's mac and cheese, it was a casserole and it wasn't very saucy/creamy/runny/liquidish
Hot out of the oven it was more like gooey (the semi-molten cheese was stringy and holding the macaroni together) and greasy from the cheese. Texture was always perfectly chewy.
After being in the fridge for a while (I liked it best microwaved after having gone completely cold in the fridge), you could literally stick a big fork in the middle of the casserole, pull it out of the dish in one peice and suspend it on the fork forever without anything falling from it. So when refridgerated, it would become one big solid chunk. It would be chewy in a more rubbery way.
What I would do is when I wanted some I would cut it up into cubes that pop right into the mouth and microwave them until they were nice and warm without them turning gooey and falling apart. It was the best thing, I used to shovel those cubes into my mouth so fast that my chewing was in competition with my breathing haha.
So if you guys could share your insight, I would to try to recreate this. I've got no idea how this type of casserole is made. I guess you cook the macaroni first but then I don't know what was used other than the macaroni and sliced cheese. I seem to remember milk being used somehow, maybe also butter or eggs? Like I said it was fairly plain, no bread crumbs or other spices or anything, just gooey greasy cheesy goodness.
Feel free to ask any questions about texture or flavour, however I can help you help me =)