
To someone who has never even had (knowingly at least) a custard style mac and cheese, this dish was a bit of a revelation... while ultimately I still prefer a béchamel and a larger number of subtler cheeses, it was quite good and totally worth the (minimal) effort. It's easier to put together than a béchamel, and has a very distinctive taste... especially with the recipe's "secret ingredient" of grated onion. I just minced the onion instead of grating, because grating an onion seems like a giant mess... but it's possible that makes the onion a bit more obvious. I kind of liked that though. Anna ate so much of it that she got a tummy ache, so I guess that's a pretty strong endorsement?
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