Monday, November 22, 2010

Cheese with Macaroni

This is not a bitching post. How can one bitch right before Thanksgiving? There are so many things to be thankful for: whole milk, butter, pasta and 1.5 pounds of cheese amongst them.

Make this recipe. Martha Stewart knows nothing about properly documenting her finances, but that woman knows heart-attack-foodbaby-starchcoma-worthy food.

I used Gruyere and sharp white cheddar and substituted panko for the bread/butter topping (seemed unnecessary- and I was out of bread)

Its all about two things: 1) good quality cheese. 2) patience- let the bechamel thicken!
The 'after' picture does not do it justice at all. It may actually be contradictory:

My only criticisms: I think it was possibly too cheesy but my dinner guests disagreed. I measured the cheese by weight vs cups, so maybe there was too much? I also wish I had let it brown more on top, but I was pressed for time.

This is not your everyday dinner menu item, but it is some serious comfort food. Make it. or come over and I'll make it for you.

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