Run, Cook, Eat!

More Bittman: Baked Macaroni and Cheese
May 24, 2009, 10:33 am
Filed under: Uncategorized | Tags: , , ,

It was a VERY cold night in San Francisco yesterday, so I decided to make macaroni and cheese, despite having lots of veggies in the fridge waiting to be used. For expediency plus a desire to perfect the particular recipe, I used Mark Bittman’s recipe from How to Cook Everything Vegetarian.

I’ve made this recipe several times, but never quite to the consistency I would have liked. I suspect in the past, I’d hurried the adding-milk-to-butter/flour step, so this time I was extra careful to add the milk very slooooowly. Whisking it in with the flour was a bit weird and scary, since it absorbed then contracted and splattered and did unexpected things. In the end, I ended up with a very smooth, well mixed sauce.

The sauce looked great going into the pasta and after it was mixed, but it didn’t retain that same smooth gooeyness and creaminess after its time in the oven. Things were tasty, but it just wasn’t as creamy as some restaurant macaroni and cheese dishes.

I cut up two kinds of breadcrumbs, because it’s what I had left over: Acme Herb Slab and another Acme bread that was wheat and much more crusty, almost like batard. The herb slab crumbs didn’t work very well at all, as they never reached the level of crunchiness needed to make the dish satisfying.

Verdict: make again, as it’s a great fallback recipe. (Although more time consuming than the 45 minutes indicate.) But start to branch out and find new mac n cheese recipes as well.


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