Last night I made an experimental macaroni and cheese that I just have to share with you. This recipe’s creation was based on what I had available. The adage ‘necessity is the mother of invention’ seems to apply here and I believe this scenario happens to everyone that cooks at some point. The key element here is the cheese sauce. I substituted sour cream and water for the milk and used creamy havarti and fontina cheeses. For seasonings, I added herbs de provence along with ground mustard and white pepper. This combination produced a creamy, slightly sour, slightly nutty and subtly herbal cheese sauce – unique and delicious. Topped with browned panko crumbs and baked until bubbly, this is a macaroni and cheese you…