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
KRAPP'S...MAO an' CHEESE
You WILL BUY It..
And You Will Like ..IT
You Have to Eat it...To find out..what's In It..
Gubamint FREE CHEESE..Gracias OBAMA..Usted eres Patron Bueno..!
Try CHEESE and Uncle Ben - Gazi's Converted SUSAN RICE...Hmmm.hmmm..
What..? You Don't Like Rice..?
YOU Must BE..A RACIST..?
Mac N Cheese
Preheat oven 375
2 lbs Cabots Seriously Sharp Cheddar Cheese
1 lb elbow macaroni - cooked 1 minute less than minimum cooking time. Drain. Set aside.
1 can Cheddar Cheese Soup
2 small yellow onions - cut in big chunks
In blender add following ingredients. Start off pulsing and then liquify together:
Cheddar Cheese Soup, fill soup can with milk and pour milk in the blender, and onion. Put mixture in a medium sauce pan on Medium-Low heat.
Shred an 1/8 of the cheese and leave to the side. Cut the rest in big chunks and add to the cheese sauce and stir until melted together. Add pepper to taste.
In a greased casserole dish, add cooked macaroni, cheese sauce and mix together. Sprinkle shredded cheese on top.
Bake 50 minutes
WHAT DO YOU THINK?
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