![]() ![]() And snow in April deserves nothing less than sublime, no? But if you get farm-fresh milk and butter from your local dairy, artisinal-quality cheese and quality whole wheat pasta well, it will be sublime. ![]() Don’t get me wrong – creamy, cheesy goodness over pasta is rarely bad. So, if you pick up regular old supermarket milk, Cracker Barrel cheddar and Ronzoni – well, it will be good. Like all simple recipes, this one is only as good as the ingredients that go in it milk, butter, cheese and pasta. It won’t taste as good, you’ll eat more than you should in an effort to be satiated, and really. ( Given that we’re neighbors and all, I figure that keeps it local.) This is not the time or place for low-fat cheese or skim milk if you must limit fat and/or cholesterol, consider portion-control ( make a half, or even a quarter recipe, and indulge in a 1/4 cup of rich, delectable, full-o-fat mac and cheese, washed down with an enormous green salad and some heart-healthy red wine, and then promptly freeze the rest, in 1/4 cup portions, and bury them in the back of the freezer) instead of cutting fat out of the recipe. I used as a general guide Martha Stewart’s recipe, which I found on Smitten Kitchen. But I will tell you it is pretty damn good. ![]() I like a lot of different varieties of mac & cheese – the Half King in Chelsea makes a great version with broccoli, tomatoes and bacon, and North Star in Pound Ridge makes another winner with three cheese and truffles – so I’m not one to tell you that this classic is the one and only “perfect” version. There are about a gizillion recipes out there for macaroni and cheese ( actually Google informs me that there are “ about 1,420,000“) this one is a classic version, with a bechamel-cheese sauce, a little salt, pepper & nutmeg, and not much else. I can think of but one response to snow (yes, I said snow) on April 8th – mac and cheese. ![]()
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