Wednesday, October 30, 2013

Watershed Macaroni And Cheese

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:

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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.

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