4 medium tomatoes, thinly sliced (optional)ġ.1/4 cup finely grated Parmigiano Reggiano cheese.4 ounces gouda, fontina, or gruyère, coarsely grated.8 ounces extra sharp Cheddar cheese, coarsely grated (do NOT use pre-shredded).8 ounces Velveeta, cut into small cubes.Serves: 6 to 8 main-dish servings or 10 to 12 side-dish servings I promise you, people will go nuts for it. I came up with a recipe that you can make for your family, serve to guests, take to potlucks. The key lies in how much Velveeta you use - you certainly don't want it to overpower the dish. I know what you're thinking, but if an ingredient or technique makes a dish taste better then I am all for it. After dozens of failed attempts, I stumbled upon the secret ingredient, the one I, as a professionally trained cook and food editor, vowed to never admit to, until now… So, I embarked on a quest for the perfect homemade macaroni and cheese - a version that mimicked the creaminess of the boxed version, but with much better flavor and a more complex texture. Sometimes it's excellent, but most of the time it disappoints. I've ordered it at hip, New York restaurants, and I've made it from a box. Everyone has their weaknesses - mine happens to be mac and cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |