Friday, January 13, 2006

Macaroni and Cheese

Slate has a fun article titled "Crusty Macaroni and Cheese" - What's wrong with the New York Times' weirdly popular recipe.

The Slate story is a follow-on to this story in the NYT, which includes a recipe for macaroni and cheese that doesn't use any bechamel. It sounds pretty disgusting - just pasta and cheese, with a little milk. It reminds me a bit of the overly-oily dish I had at Purple Cafe a while back...

My mom's recipe was pretty traditional: a cheese sauce made using bechame, some nutmeg, cayenne pepper and strong mustard powder (I think?), with good aged cheddar. I haven't made any myself for ages, perhaps this weekend I'll be evil... (Snowshoeing on Saturday will be a good way to burn off the calories!)

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