This. Was. Amazing.
The recipe looked a bit daunting, but honestly it wasn't that bad as long as you prepped and didn't try to do things half way through. Also, I'm insane about what ingredients I use. The recipe called for whole cream, but the store didn't have any so I had to settle for half and half. But I only use Tillamook sweet cream butter. Period, end of story. If you can't get it in your area, well I'll pray for you. I also generally only use Tillamook Cheese, preferably sharp cheddar.
As I said before, this recipe psyched me out a bit. Not to mention it's from the 1920's and they had a different view then on what was 'easy' cooking. But I made sure to have everything measured out and ready before I started, and it was actually a breeze.
The result was amazingly creamy, but not too rich. I added some ground mustard to the flour mix and a clove of minced garlic to the melted butter, but otherwise followed it to the tee. I added some bacon (because bacon makes everything better!) but forgot to add before throwing it in the oven, so I just plopped it on top, no harm no foul.
This macaroni is really really worth the extra effort, and it fills a 9x13 pan so it'll be good for either a large group, or I'd suggest cutting it down a bit. The Boy and I both ate a fair share, and I gave a large bowl to David and May also.
I'll throw the recipe up in the comments!
