This is usually remedied by using American or processed cheese, which is in violation of another of my rules. But my thing with baked mac and cheese is that it contributes to a lot of the issues that I tend to have with homemade mac and cheese–grittiness, rubbery-ness, and lack of cheese flavor. I know the baked mac and cheese thing (and the subsequent accompanying bread crumb topping), like hating red velvet cake, is an abomination in the South…I’ll turn in my honorary Southern girl immediately. Our biggest hesitation with posting a macaroni and cheese recipe is that we just did not have one that we liked both of us had incredibly high standards for what a homemade mac and cheese recipe should be and while I don’t know exactly what Sara’s list of standards looked like, I know hers is similar to mine, which included: doesn’t use processed or American cheese, is smooth and creamy, has actual cheese flavor (if I’m eating a week’s worth of calories all at once, it had better taste like cheese), isn’t gritty, and isn’t baked.
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