It’s pretty dang easy, fast, and delicious. I beg, beg you to try this mac and cheese. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood. One significant downside of loving so much a mysteriously created product of food science is that it can be incredibly difficult to replicate at home. ![]() ![]() Maybe I don’t like the breadcrumbs that typically accompany a baked mac? Maybe I don’t like the waiting? Is this a product of wanting my pasta so firm that it nearly crunches between the teeth, a state that is nearly impossible to achieve when baking pasta? That’s probably reading too deeply into the whole thing. Is this a product of being raised on the blue box? Perhaps. But the macaroni of my dreams is prepared on the stove-top: al denté, piping hot, and swimming in thin, just-a-little-bit-spicy, orange cheddar cheese sauce. And I won’t say no to a fancy mac, like this one I made last year. I mean, that’s not to say I won’t consume a mound of baked mac rapidly if it’s served at a potluck, a cookout, or a picnic. This is the truth, straight from me to you. ![]() I like stove-top macaroni and cheese more than baked macaroni and cheese. When discussing cheese and pasta, sometimes one must be blunt. I’m just gonna come right out and say it. The best replacement for the blue box I've ever made!
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