Awesome mac and cheeses around the country
There is a fine line between pasta with cheese and a genuine macaroni and cheese, says Laura Werlin. "What distinguishes a mac and cheese is lots of cheesiness," she says. "When you lift the pasta, there are strings that attach it to the dish." She should know. The food writer won a James Beard Award for writing The All American Cheese and Wine Book, penned two tracts about grilled cheese sandwiches, and has another fromage tome, Mac & Cheese, Please!: 50 Super Cheesy Recipes, coming out in December. We didn't want to wait until then to dig in, so we asked Werlin to put her research to good use and concoct a mac and cheese tour of the country — you might want to hide the scale for a while.
Text by Molly Fergus for Condé Nast Traveler
barrooman - Really. So, by "Americans" I assume you are not one of them? From from the absolute fattastic cuisines I have seen living in other countries the reason has to be that we don't exercise enough. Good lord, anywhere in the U.K. outside London and your typical meal consists of half a cow or sheep and four starches - three different kinds of potatoes and a bread stuffing of sorts, covered in gravy. And fried EVERYTHING. That's where the bloody deep-fried candy bar started. In France - cheese and bread with every meal - sometimes it is the meal. Italy, I just wanted one thing that wasn't covered in oil or accompanied a ton of oil-drenched pasta. Granted, not everyone eats this every day for every meal (but some do), the same can be said for American cuisine. I don't know anyone who eats macaroni and cheese at every meal, every day.
If you start putting all kinds of meat, seafood, or veggies in it, it's no longer mac n' cheese. Don't get me wrong... some of those versions are delicious! I'm a bit of a purist though. :)
By the way, Slows BBQ in Detroit should be on the list. Their mac n cheese is legendary.
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