I've seen a few recipes posted lately that have great reviews and are roux-less.
I want to make sure I haven't been in a bubble thinking only the best, most creamy mac n cheese is made with a roux first.
My childhood memories of macaroni casserole was thick bricks of noodle cake scooped out of a baking dish. It was crunchy on the sides (not in a great way), and dry in the middle. No doubt there was plenty of cheese in there, but the final product was always merely...whelming.
In my adulthood, I vowed to only make the creamiest, dreamiest mac n cheese. A lot of my favorite examples come from BBQ places with gooey as hell sides of mac. Almost all say a roux is involved. Thus, my roux bias.
Thoughts? Any personal experiences of having tried both?
bon appetit
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