Either way with all the choices and options for pasta there are, it just never occurred to me that a recipe which is so famous (or infamous in case of boxed Mac&Cheese), might just be that popular for a good reason.
Yesterday I had the first one on one catch up session with Julia since she moved here and we decided to stay in and on the balcony. I have an old issue of Food & Home in my bathroom right now – Why? Where do you store your old food magazines? – and found a recipe for classic Mac&Cheese with a gorgonzola twist. This and some twitter post about the general beauty of Mac&Cheese finally gave me the push to brave the unknown.
1. White sauces are the easiest bit of magic ever. No flicking needed.
2. Spreading the macaroni really thin in an oversized casserole dish makes for more yummy crunchy bits.
3. A classic is a classic for a reason.
4. Having a new favourite that requires cream and impolite amounts of cheese kind of sucks…
|Blurry Mac & Cheese due to my hand shaking in excitement.|