![]() Now when I first started out making my own version of this I went with the typical butter, milk, and cheese however I found that it wasn’t rich enough and I had to keep adding cheese. It’s so versatile and goes beyond cheese and noodles. Just like pizza, I could eat this every single day and not get sick of it. I know some of you love it when the noodles that stick out get all toasty brown and crisp on the edges but, I hate that. Do you have a preference? Now it could be all me and the ones I’ve had over the years but I’ve yet to have a baked macaroni and cheese that is creamy and luscious as a stove-top one. Let’s talk about that for a minute… baked macaroni and cheese versus stovetop macaroni and cheese. I’ve baked it and have made it on the stovetop, like the recipe here. I’ve had it on pizza (it’s odd for me) but when put in a pizza puff… OMG, it’s amazing! I’ve had it breaded and deep-fried, on a stick, made it in the microwave at work and I’ve had it on grilled cheese. One of my favorites is mac ‘n cheese with cooked chicken, broccoli, cauliflower and bacon in a quiche-like crust. I’ve gone fancy with lobster, crab, and gruyere to full-blown meals made up of mac ‘n cheese. I’ve made it countless ways with various noodles. It wasn’t until I went out on my own and really got into cooking did I explore the world of mac ‘n cheese and go beyond cheddar. However, it surely was a bajillion times faster to make, and let’s face it 6 boxes for $1 can’t be beaten when you’re on a college budget. It didn’t taste like cheese and surely didn’t taste like my Moms. It wasn’t bad though it’s not something I honestly liked. the powdery stuff is neon orange traffic cone color I used to say. Once I hit college I had my first taste of the boxed stuff. We’d have cut-up hot dogs, tuna fish, stewed tomatoes (GAG to this day!), cooked broccoli (hated it then but now I LOVE IT!), and so forth. Then Mom would add mix-ins to the simple butter-flour-milk-cheese-macaroni mixture. ![]() Once she had that in went pounds of cheese. Next, she’d whisk in the milk to make one of the Mother Sauces (bechamel). Mom would make up a roux (melted butter then add in some flour, and cook that for a minute). Granted I’m not sure if it really was actual cheese though.). At times we’d have to get food from the government (I don’t care what people say that gov’ment cheese was awesome. See the thing is for me I didn’t grow up on the boxed stuff. ![]() Mom knew, however, that I would always eat mac ‘n cheese. See I was that child who, while fat, was the pickiest eater EVER. Now back to what’s important… shoveling forkfuls of this luscious cheesy goodness in your pie-hole!Mac ‘n Cheese is a source of comfort for me as I’m sure it is for most of you all. The only time you bake it is if you want that crispy crunchy crust. It’s not baked but a good ol’ fashioned stove top. This is NOT your boxed mix as my cheese does not glow in the dark nor is it neon.ģ. Sure I could have titled this post “Pasta and Cheese Sauce Extraordinaire” but yeah, that’s boring and not many would type that in to search for it.Ģ. Yes I know it’s not true macaroni noodles (I used cavatappi cause they are my favorite) so it’s truly not ‘macaroni and cheese’ per se.
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