This is such a classic and, while many people start with a roux as a base, I like to warm cream and slowly add in cheese so there is nothing but pure cheese flavor. I find the flour from the roux dulls the other flavors and almost clashes with the floury nature of the macaroni itself. There are a few little bits of spice and added salt in this recipe. Worcestershire has anchovy in the base so if you want this dis to remain vegetarian, substitute soy sauce.

Poached Eggs
Prep Time:
24 mins
Serves:
2