Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
~ ~ ~
Recipe: Classic Macaroni and Cheese from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 220)
- when did we make this? Sunday, March 17 for supper.
- did we change anything? I halved the recipe and broiled it in a plain metal cake pan, rather than using a 9×13 pan (since my 8×8 pans are all glass and not broiler-safe). I almost burned the bread crumbs– oops!
- what did we like? Okay, let me give a little bit of background here. My dining commons in college had really good food. And there were a few things in particular that I thought were just plain excellent. One of those things was their baked macaroni and cheese (which they served with stewed tomatoes…yummmmmm). Over the years, I’ve told Husband about this macaroni and cheese– creamy and tasty… and I haven’t found a recipe that replicates it… until now!! This recipe satisfies my Simmons-Dining-Commons-Mac-and-Cheese craving 🙂 So yes, I liked every bit of it!
- what didn’t we like? Nothing. Well, except for the fact that it is about 700 calories per serving! haha.
- will we make it again (any changes in the future)? Yes! The cayenne pepper (optional, but we added it!) was surprisingly kicky for such a small amount. It was good, but maybe next time I’ll try it without, just for a “calmer” mac & cheese. And next time, I’ll try not to over-brown those breadcrumbs on top! 😉