I've been looking for a good recipe for mac and cheese for a while. I had been warned against recipes that is just pasta withy a cheese sauce or pasta with melted cheese on it. Instead, I wanted my macaroni encased in ooey gooey goodness, creamy cheese melting from every crevice. Is that so much to ask?
So after considerable research (okay, it was actually pretty easy) I found John Thorne's recipe, which turns out to be a classic. Although it was a bit labor intensive (requiring you to stick your face in the hot oven every 5 minutes to stir the brewing concoction) it was well worth it in the end.
Highly recommended!
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