![]() The only style of macaroni and cheese that I have trouble getting behind is the pasta-in-a-slick-and-shiny-Velveeta-type-sauce variety I find the gluey factor a little off-putting, but if that’s your thing, all due respect to you.Īnd while the “comfort food” bromide has gone beyond overused, macaroni and cheese is undeniably helpful for blanketing the stomach when other food and/or life in general seems challenging. I will eat it at a fancy restaurant (probably with lobster in it, which is absurd, but I will absolutely eat it), I will eat it at pretty much any restaurant that puts it on the menu (and please do), I will eat it from a grocery-store deli counter (would 100% right now, actually), I will eat it frozen from Trader Joe’s (surprisingly decent, and made with cheddar, havarti, Gouda and Swiss), I will eat it from a box, etc. ![]() Personally, I like most every kind of mac and cheese: Give it to me (please), and I will eat it, and I will be happy. In this celebration of gluten and dairy, everybody should be a winner (except those unable to partake, and sorry!). The title of the following recipe - “The Actual Best Macaroni and Cheese” - clearly indulges in hyperbole, for the actual best macaroni and cheese is, of course, made the way you like it most. ![]() I’m here as a macaroni-and-cheese lover, not a macaroni-and-cheese fighter. ![]()
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