It is a rare moment if I turn down Mac and cheese. I actually had only made it from scratch once in my life, and I thought that was pretty crazy considering how easy and wonderful it really is. There is a Mac and cheese we had at this restaurant 8 years ago in Vermont that was life changing. We were able to go back this fall and it held up to our memories. I wanted to create something as close as possible to what they had created. A garlicky, cheesy, warming bowl of goodness.
You must start with fresh-grated cheese. Pre-grated does not melt well due in large part to shelf-stable additives that are put in a lot of them. Take the time to grate the cheese, it will feel very rewarding, I promise. My favorite blend is white cheddar, gouda, and gruyere. After making the roux and baking, at the very end I topped it with breadcrumbs that I had mixed with 3 cloves of fresh-grated garlic. I hope you enjoy!