Macaroni & Cheese: 52 Recipes from Simple to Sublime is a single-subject cookbook that comfort food fans can really get behind. This book starts most of its recipes off with a basic roux, a mixture of flour, milk and butter that is the foundation of many oh-so-creamy sauces, and nothing in it resembles the stuff that comes from a blue box and bright orange cheese powder. The author tackles a very classic macaroni and cheese, but also takes advantage of cheeses from around the world, including Asiago, Roquefort and Feta. She blends the cheeses and pastas with other ingredients to create down-home comfort dishes, like Green Chile Mac and Cheese, and adds in things such as lobster meat, prosciutto and artichoke hearts for more upscale variations. There is even a dessert macaroni and cheese, made with a creamy, sweetened mascarpone mixture.
Macaroni & Cheese: 52 Recipes from Simple to Sublime, Cookbook of the Day
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28-12-2006 @ 12:20PM
Dr. Electro said...
In my younger days I hit upon a recipe that spoke to my soul. Well, my appetite anyway.
It was close to payday and I didn't have much food in the pantry. I looked at the nearly infinite number of boxes of macaroni and cheese that my mother had given me. I was already tired of mac and cheese. I looked in the refrigerator and was inspired by a package of plain weiners.
I chopped the weiners into thin rounds and boiled them in a pot of water. I threw in the macaroni and cooked until it was tender. I drained off the water and mixed in the cheese sauce with a tad extra butter.
Voila. Macaroni and weenies was born. It is still a favorite comfort food when I feel really lazy.
Try it, you'll like it.
38-12-2006 @ 2:00PM
notricecakesandjelly said...
Mac and cheese is all over the place. There is even a new eatery in NYC that only sells mac-n-cheese recently reviewed in the Frank Bruni blog. The website is:http://www.smacnyc.com/home.html
4I've got a little one who will only eat mac and cheese, rice and bread. I sneak in veggies by cooking butternut squash in milk, blending it and using that instead of milk in the mac and cheese. It's actually not as bad as it sounds, but I think I'm going to have to add this book to my cookbook shelf - at least it might broaden his mac cheese world!
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