I swear I don't...or didn't until tonight. I have a few so-called "weird" food dislikes (and likes, for that matter :). I don't like most chocolate, I'm sure that my dislike for most condiments has also been mentioned before, but not until today have I mentioned that I really don't like melted cheese. I think its a consistency thing. Before you judge me, let me say also that I am also not a fan of coffee.
Had enough confessions for one day? I'll attempt to get on with it - the point of the story is that I was never one of those people who ran and went crazy over macaroni & cheese. I just thought of it as food from a box and I never understood what people loved about it (especially in college - people went crazy for the stuff!).
This leads us to a few weeks ago. Tim & I were having dinner at a local restaurant with our friends, one of whom suggested we try out a "fancy" macaroni & cheese on the menu. I figured that I would let them eat it, but for some reason, I gave it a quick try. This was no shells & cheese! Maybe I had to give real macaroni & cheese another chance? I mean, what could be so bad, right?
- I used an 8x8 pan and used the milk/butter/flour measures provided in the RR recipe.
- I used a combination of Gruyere (~2 cups), white cheddar (~2 cups) and Parmesan cheeses (handful). I have to say that while it was cheesy, it was not dripping in cheese, so if you prefer a super-cheesy mac & cheese, you might consider adding more.
- We try to keep it on the lighter side in our house - since this recipe uses so much cheese, I did not use real butter but Smart Balance; (which worked out great); I also used skim milk instead of whole milk and we really did not miss it.
- The tomatoes and topping in the Ina Garten recipe makes the whole dish - make sure to use real breadcrumbs!
- I added chopped grilled chicken to the mixture before baking - it was perfect and made the dish even more satisfying.