About half dozen times a year, I'll make a big dish of Mom's M&C then cut it into servings for the freezer. My hubs doesn't like M&C so it's all for me...I call it self care 😁
I can certainly reheat it in the nuke, but I love to pan fry it to get the crispy edges and burn the cheese. Who doesn't like a little burn cheese?!
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I think the béchamel version is a modern effort to try being fancy. It steers away from tradition. Mom's recipe could be from an era of frugality, when you literally have just a few ingredients. Adding the butter was a luxury, as was adding more than just one cheese....and perhaps the milk too. One can certainly add just the cheese to the pasta and use pasta water to loosen the cheese.
I saw a short video over the weekend of someone cooking macaroni noodles in milk and when the pasta was cooked, the cheese was added in. It looked delish! But cooking in milk? Something to try for sure!!
