Macaroni and Cheese: Which style?
OK, here's the thing. There are two basic (with many variations) ways of making macaroni and cheese. The first is to take cooked macaroni, and toss it or top it in/with a cheese sauce. In these parts (northeast), that is by far the most common type you will find. The other is to take cooked macaroni, cheese, and other ingredients, put them in some sort of baking container, and bake until the ingredients meld.
I've become something of a snob; I will only order the latter in a restaurant, and will not touch the former. Frankly, I have not found the former in any restaurant to be notably superior to the Kraft product (with the canned cheese; I will certainly admit to the inferiority of the dried cheese product, although even that can be improved greatly by, when cooked and the pot is still hot, stirring in a beaten egg).
Anybody here disagree? Anybody know a place that has particularly good macaroni with cheese sauce (which is how I refer to the first style when I'm trying to be fair)?