![]() The cheese on top should be burnt and chewy. This recipe produces a gooey and rich dish using a base of béchamel and a ton of sharp, flavorful cheddar. I’m sure the New York Times recipes are nice and all, but the Raisinhater family has been celebrating Christmas Day with macaroni and cheese for a really long time, and Dad Raisinhater is a bit of an expert.ĭad Raisinhater’s recipe, from James Beard ( Beard on Pasta, 1983). ![]() Despite this torrid little relationship, I maintain a strong and healthy affection for the homemade kind featured in today’s New York Times, the kind with the crusty top that you make in the oven in a big dish. ![]() Recently, I admitted my weakness for Velveeta Shells and Cheese (with bits of “real bacon”). ![]()
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