I felt obligated to defend this recipe after someone said their dog spat it out. %0 cents iswhat iw ould spend on this recipe. It is delicious comfort food and the best Mac and cheese I’ve ever had. I made it twice already, using half the sharp cheddar cheese, I used fresh sautéed onion and garlic instead of powder and added some spices as I would in almost any recipe-aji dulce and habanero. Using a quality sharp cheddar, such as Kraft Cracker Barrel will be the difference maker. I also sautéd garlic and a little red onion rather than using powder. Next year when transporting in a crockpot, I will keep the pasta and extra cheese out until arriving, then combine. Surprisingly, this was the first time we included it in our Thanksgiving menu, and it was a huge hit despite that the sauce had fully absorbed into the pasta. Wisconsin people know cheese like no other.
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