Each chef gave me a deliciously different take: Not only are the flavors different, but each version is bound and thickened with a different method: with a white sauce, with a savory custard, and with cream.īen Barker brings it together with a classic white sauce I asked three chefs to create their own favorite version of macaroni and cheese. I started fantasizing: Just how would a chef put his or her own special signature on this dish to make it deluxe? But the more I talked with chefs I know, the clearer it became that macaroni and cheese is exactly the kind of food that they like to cook for themselves, for family, and for friends on nights off. For a long time, I was reluctant (especially among my foodier friends) to admit how much I like to make macaroni and cheese.
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