Made my mac and cheese last night. I have been trying different things lately, and decided to go back to my basic recipe. I made the cheese sauce creamier than ever before thanks to my new 2 1/2 quart Calphalon sauce pan I just got. Man that baby rocks. I always used a straight sided sauce pot, but this one is wider across the top and has sloping sides. I was able to get the whisk right around everywhere. The straight sides on the other pot would almost always result in lumps and things sticking to the bottem edges of the pot. Who knew such a simple change would have such big results?
It came out velvety smooth and creamy, and best of all today when I reheated some, it did not break nearly as much as usual.
I like to use Cracker barrel sharp white and extra sharp yellow cheeses. I twittered about grating a nice chunk of white cheddar, but I am a danger to myself and others with a cheese grater. I prefer to avoid that if I can. Not to mention the incredible mess I can create with a grater.
I also like to put bread crumbs on top before I bake. Love the crunchy top.
Today I am going to make mini stromboli's with a spicy marinara dipping sauce. All will be great for the upcoming work week.
Well off to my local Publix to shop. I don't know about you, but I would be great living in Europe, where people buy fresh food every day from their local store. I go to the store just about every day and sometimes twice a day. I know it's a gas waster, but I like to come up with food ideas the day I am ready to cook. I must work on planning more. But I always seem to forget something and have to go back anyway. I think I may do this on purpose.
Gotta go. Time to get messing!!
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