The perfect macaroni and cheese.

I'm a macaroni and cheese connoisseur. I've been searching for a long time for amazing macaroni and cheese.

So far, the best restaurant macaroni and cheese that I have tasted is at Serendipity 3 in Washington DC.

But home-made macaroni and cheese is a different story.

I thought I found the perfect recipe with the perfect cheese blend: 2 cups smoked gruyere, 2 cups cheddar, one cup Swiss, Parmesan crust.

I was wrong.

This is a good blend, but it's not The Best Ever.

This is The Best Ever, in my opinion:

http://healthy-delicious.com/2011/09/jalapeno-popper-mac-and-cheese/

My variation of it came out REALLY well. I ended up substituting white wine chicken broth for vegetable broth and I skipped the bacon.

I also scaled mine down to only make one serving, which was pretty tricky at first. This is how I think my proportions turned out, but I eyeball everything and can't be completely sure if this is correct:

1 tbs olive oil
1 1/2 tsp. flour
1/2 scallion
2 jalapeños
1 1/2-2 cups white wine chicken broth
1/2 cup cheddar/Monterey jack blend
1/4 block cream cheese

I mostly just have the cheeses available and add them to taste.

For the full recipe, visit the link. :)

(my pictured batch got a little burnt on the top, but was still delicious.)