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Gourmet Mac and Cheese?
Back when I was growing up the only kind of mac and cheese you could find was the one in the box. I have to say; I do sometimes still crave that good ol' fashioned Kraft orange powder mixed in with a little milk and butter. Is it nostalgia that makes me crave the processed cheese or the taste? My adult mind may never know.
Today, however, there are many gourmet forms of macaroni and cheese. You can find them in restaurants and in several cookbooks. One thing is certain, according to a recent article in The New York Times: It’s all in the cheese.
By Michelle Alderson | January 9, 2006 in Cheese, New Food Trends | Permalink
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I keep trying to make Mac & Cheese with something a little less pedestrian than cheddar or American cheese. Last night, for example, I tried using some leftover pecorino romano. I am coming to the conclusion however that there is no substitute for good old cheddar or American cheese (and lots of it!) in Mac & Cheese.
Posted by: Dave Barnhart | January 11, 2006 8:32 AM
Obviously I agree with Mr. Barnhart about good ol' mac and cheese with cheddar (and lots of it!); however, if you do spice it up, try mixing parmesan, cheddar, AND bleu cheese. I used a Bon Appétit recipe for scalloped potatoes using these three and it was delciious, so I tried it out on mac. Pretty good too, but I think the real problem is it can't stand alone. It's more of a side dish. I appreciate the mac and cheese you can eat straight out of a bowl.
Posted by: Michelle | January 17, 2006 2:15 PM
Of course macaroni cheese was a dish before they put it into a packet, you know! What on earth is American cheese, anyway? Is it that processed orange stuff you get in Mcdonalds burgers?
Posted by: Beth | October 5, 2006 9:55 AM
