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New mac & cheese recipe | by ghetto of our mind
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New mac & cheese recipe

I've always baked my mac & cheese casserole-style, and have pretty much stuck to the same spicy recipe every since I first made it a few years ago. But for some reason, I was craving a creamier, silkier version and came upon this recipe from the folks at Cook's Illustrated.

 

The result of this stove-top recipe is a mac & cheese that was indeed lusciously silky, not at all grainy or clumpy, and really quite delicious. Secret ingredients: evaporated milk and a good Wisconsin cheddar. Oh, and the toasted panko bread crumbs was a nice touch :)

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Taken on March 11, 2008