STEP ONE: finding the right macaroni #macncheese
Like any diligent foodie-based cook would, day one of my mac n cheese battle preparation involved trying out macaroni (and also thinking a lot about the damn battle, too). Unless you're already an absolute pro at pasta types - and by pro, I mean Pro - I believe the best way to choose the right macaroni is to test them all out, in the right frame of mind.
Today's macaroni type was the 3 minute kind. Yes, the Japanese version that comes packed in the exact proportion to feed no more and no less than one person, made to cook almost instantaneously by boiling water and adding some flavored powder... oh, the HORROR!
Don't knock it, though. As much as they are somewhat unorthodox and human-engineered, the texture is not too bad. However, they ARE designed to be enjoyed in a soup. And if overcooked (which could mean only a matter of seconds), they split apart. That's not the kind of quality to have in a thick cheesy sauce that already looks like mush.
Hmm... CONCLUSION: 3 minute macaroni is a NO GO.
