I just made it last night and it turned out great. This recipe seems to be a happy marriage of both methods. Growing up, my mother made mac & cheese as a casserole that baked in the oven so I have always looked askance at the kind of m & c that's more of a soupy pasta dish in a cheese sauce. ![]() I'm going to try this with vegan substitutes for milk and butter -) Since this recipe moves so quickly, make sure you've got everything measured and lined up on the counter before you start. Women and toddlers need plenty of that mineral, so it makes this quickie method downright indispensable, as far as I'm concerned. That's right, cooking in cast iron will actually impart iron to food. It saves on cleanup since there's no casserole dish, and the pan itself makes the dish more nutritious. I prepare the cheese sauce in a large cast-iron skillet, which can safely go under the broiler. I've modified Taryn's technique to make things even easier. The blast of heat creates an instant crust-no need for breadcrumbs. Then she stirs in the cooked macaroni, pours everything into a casserole dish, and runs it under the broiler for a few minutes. She goes by feel, adding handfuls of cheese and spoonfuls of flour until the mixture feels right. ![]() The spark for this recipe came from my friend Taryn, who casually combines ingredients without using a particular formula. My version is on the table in just about 30 minutes total. Mac and cheese can be a time-consuming proposition.
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