Amy Drew Thompson|Orlando Sentinel

" This is the best mac and cheese I've ever had," The Beau joked.

I state "joked" since he was eating tteokbokki. For the record, right now, Doshi, a Korean restaurant-- and its molten cheese-smothered rice cakes-- is his pick for the finest "mac and cheese" in Orlando. And mine, too.

Outside my cooking area, that is.

Best mac and cheese recipe I've ever made. Even remains creamy on the reheat. That's winning! (Amy Drew Thompson/Orlando Sentinel).
I'm not going to brag about this recipe at all. It's not mine. The tacky tteokbokki occurrence (which I'll discuss further in a future piece about Doshi) got me believing about the prevalence of subpar mac and cheese out there-- so much that it is a common topic of discussion in my circle-- and it influenced me to dig out a recipe I hadn't made in permanently.

Due to the fact that mac and cheese is not a diet plan food. Specifically this one. And I eat enough already.

I discovered this dish the same way I think of numerous at-home mommies do: by means of daytime TV. Back in the late aughts, when my youngest wasn't rather 6 months old yet, the Food Network-- Rachael Ray and Tyler Florence had seen me through my firstborn's earliest days-- was dipping its toe into something that's now beyond common: competition shows. And it was on "Ultimate Recipe Showdown," a Guy Fieri joint, that I discovered Rick Massa's Cheese Lovers 5 Cheese Mac & & Cheese dish.

I don't think the original needs a tweak at all. I made it for a 50-year-old and a 13-year-old and it drew equivalent raves. 5 cheeses.

Creamy Fontina, assertive Gruyere, earthy-funky Gorgonzola (Massa utilized Maytag Blue in his), nutty Parmesan and the bite of white Cheddar. At Publix -- purchasing standard brands like Bel Gioioso and Boar's Head-- it's about $30 worth of cheese, however you will have loads left over for a formidable Friday-night cheese board.

Oh, and the bacon does not injured, either. Fried crisp, then diced and eliminated up to fold in later, you'll throw some diced onions in the bacon fat prior to including butter, pouring and making a roux in a trough approximately of whole milk and whipping cream that will simmer with bay leaf and thyme. Instructions would have you straining the strong bits, however I just fish out the herbs prior to turning it all into a delicious molten mess that's, well, fit for Doshi's tteokbokki, really.

The Beau noted a White Castle-esque quality the very first time I made it, which he associated-- favorably-- to the onions. I like the light little bit of texture they manage this creamy-ridiculous meal. It's another layer beyond the breadcrumb topping.

There's a little bit of preparation here, however it's not rocket science, it's roux. Get that right and you can't lose.

I understand a lot of you will have suggestions on where to find Orlando's best mac and cheese. And I'm open. Just do not try and sell me on the lobster variation. It's never going to happen.

Much cheese, so little time. This mac needs a considerable purchase however will leave plenty leftover for other tacky pursuits.
Recipe courtesy of Rick Massa.

Ingredients.

Kosher salt1 16-ounce package macaroni (cellentani or other curly noodle) 1/4 pound bacon, diced1 medium onion, diced5 tablespoons unsalted butter, plus more to butter baking dish6 tablespoons versatile flour1 tablespoon Dijon mustard2 1/2 cups whole milk2 cups heavy cream1 sprig fresh thyme1 bay leaf1/2 teaspoon salt1 1/2 cups grated fontina1/2 cup collapsed blue cheese3/4 cup grated Gruyere3/4 cup grated white Cheddar (Australian) 3/4 cup grated Parmesan3 tablespoons sliced Italian parsley1/4 cup bread crumbsInstructions.

Working rapidly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon and parsley. Continue to stir till all cheese is melted.Add prepared macaroni to the cheese mix to coat. Mix the staying cheese and bread crumbs together and sprinkle on top of macaroni.

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