My quest started with Alton Brown's Stove Top Mac-n-Cheese. The sauce, which is made with eggs, evaporated milk, and sharp cheddar, is mixed in a pot with cooked macaroni. It was very creamy, but the taste wasn't what I am looking for. It was almost too cheezy. I think the sharp cheddar was too much, though it was better reheated the next day.
Attempt #2 was a spur-of-the-moment adaptation of the same recipe. I used monterey jack instead of sharp cheddar (less 1/2 cup) & added some steamed broccoli. Much better. The cheese wasn't so overwhelming, and it was pretty good cold the next day.
Next experiment: Baked mac & cheese. Anyone got some good recipes?
"One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf
1 comment:
My mom (she's almost 92) is known for her mac and cheese. I don't know the exact recipe, but it's something like this. She uses velveeta cheese, milk, flour, butter and garlic and makes a sauce. Then she pours that over cooked macaroni and bakes it in the oven until it bubbles. It is awesome.
Hitt
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