I am in the middle of a wicked chestcold. I'm fairly miserable and all I wanted for dinner last night was a little comfort food. Sure, I've been eating super healthy but nothing sounded at all appetizing until I hit on the idea of a little mac & cheese made with real Vermont Sharp Cheddar and Gruyere.
I made this recipe for the first time last night (without the crumb topping) and it was exceptional. Follow this recipe from Martha Stewart and in less than an hour you'll be doing the "This-is-the-best-mac-and-cheese-I've-ever-had" dance too.
Making the Bechamel sauce
Bechamel and Farfalle pasta topped with shaved Gruyere before finishing it off in the oven
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