Grooveshark Mel's Mac N Cheese Roux

You may or may not know that one of my three day jobs requires me to work in the offices of Grooveshark.com. I'm there relatively often mostly because they have a team of Chefs working to cook 3 meals a day for us nerds. The food is generally delicious and occasionally cooked to order. Melissa (one of the chefs) made us some mac n cheese last week without knowing what she was getting into. She will probably read this but that won't hinder my honesty.

As most of you know by now, I love Mac N Cheese so I instinctively lean towards positive reviews. You really have to mess up the experience to get burned here. That being said, my goal here is to help people identify the characteristics that they love in Mac N Cheese and choose their meals based on that. There is surprisingly little critical literature on the subject and if I can add even a little bit to the discourse then I can rest easy.

Melissa's Mac N Cheese was a roux which I guess most Mac N Cheese is. A roux is a reduction that I believe (if I am not mistaken) uses butter and flour as the base. Go on, you say? I imagine the cheese to have been garden variety supermarket bought block or shredded (not an indictment of quality). It had a hint of black pepper but I could taste any other distinguishable seasoning. The pepper was enough. Not too salty. In fact I didn't taste any additional salt at all. It didn't sit like an average MNC. It was lobbed on top of standard elbow fare and the diner was tasked with mixing it in. Presented in a Dixie brand paper bowl and served with a plastic spoon, which is perfectly acceptable for MNC.

I can't say that I was dissatisfied with the dish. It was different than any I have ever had but not unwelcome. 4 Stars on level of Cheesiness.  I hope she makes it again (today).

Oh. I accidentally took video instead of pics of the "before".