It’s still based on a béchamel sauce which is the important part if you ask me. These days I make my mac and cheese gluten free and it agrees with my tummy much better. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. It’s very rare that I allow myself the indulgence because it’s so delectably naughty but when I do, I do it full force, sinking into the creamy cheesey mess with wild abandon. Add the flour and cook for 2 minutes, stirring with a whisk. Now, as an adult, mac and cheese is the ultimate comfort food. I never woke up with a hangover after that bedtime snack. She taught me how to make a béchamel based cheese sauce and years later I would wow my friends by whipping up a batch of mac and cheese at 3 in the morning after a night of heavy drinking. The corners would get crispy and the inside was gooey and it was heaven. My grandmother made the most incredible, classic macaroni and cheese casserole with onions and crunchy bread crumbs on top. I’d squirt some ketchup on top and it was a beautiful thing. He would almost always stir in cut up hotdogs. As a kid, Dad’s night to cook would mean he’d whip up a batch of the blue box dinner. It’s complex and intertwined with emotion. My relationship with Macaroni and Cheese goes so far back. Try a new Gluten Free Dinner Recipe every day this week!
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