This is from Kempie Miles Minifie, a fine cook who comes up with many of those mouthwatering meals in Gourmet magazine.
There are many ways to make macaroni and cheese, many of them good. But the best is starting with a white sauce base. And I like the crumbs on top—it reminds me of my junior high school cafeteria lunches, which collectively were among the most horrifying experiences of my growing up. So why now do I want to re-create the food from that time?