There are two schools of thought when it comes to mac and cheese. One is to make a cheesy white sauce and toss noodles into it, top with more cheese and bake. This is what I normally do.
The second kind is a baked noodle custard. This is what I did this time:
I used Scott Peacock's recipe exactly. Here it is. I know it does not look like enough noodles but trust me, it is. It is more like a casserole than mac and cheese. I needed more cheese. Yohboh said it reminded him of the casseroles his grandmother from Vienna Georgia would make. And Vienna is pronounced Vie-anna.
But the next time I make mac and cheese I am going back to what I usually do. Because I like a lot of cheese in my mac and cheese.
They are much fattier than a pork chop I have ever bought at a grocery store.
Yohboh grilled them with just salt and pepper.
And I have to say, it was the best pork chop I have ever eaten. We have N. over for dinner so three adults and two children ate three of these pork chops. They were so rich that all of us were satisfied with the three.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.