Finally, a success story! Years of separating sauces, general gloppiness and all-around YUCK, I've finally made a decent baked macaroni and cheese. The recipe was from Cooking Light, part of their 25th anniversary issue. I know I know, light mac n cheese sounds like a drag. But it wasn't! It had parmesan, sharp cheddar, fontina and yep, Velveeta cheese product in it. I think the secret is making sure the cheese is shredded fine, and the continuous whisking. The garlic cracker crumbs baked on top weren't bad either. This was so good, I had a second helping and was thrilled to have tons of leftovers.
Sadly, the kiddos wouldn't touch it. So next time I make this (and there WILL be a next time) I'm going to trick them by leaving an empty box of Kraft on the counter.
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