I remember when my mom used to make mac and cheese as a kid. It wasn’t half bad considering she was more of a baker than a cook. It’s not a dish which I’ll order from the menu unless it’s been highly recommended by someone, I’ve just had too many bland versions of this staple dish in the past. For me the end result is only going to be determined by the cheese that you use so when I’m looking at a recipe I’ll see what’s in it before deciding to give it a try. This dish called for Gruyere, sharp cheddar and brie and it was the mention of brie which swung it for me as I’d never seen it before in mac and cheese. I am going to put this recipe in my very short list of good mac and cheese’s but I don’t think I’ll ever stop looking for the creamiest, cheesiest and crunchiest holy grail of mac’s. Let me know if you’ve been luckier than me!
I’m also linking this to my interview on The Food Lovers Website. Webmaster, Correen was generous enough to let me be part of this amazing project and if you haven’t been to her site go over there and read some truly inspirational stories from fellow food bloggers. Also don’t forget my Friday Night Drinks linky from the previous post. Come on over and post a link to your favorite drink.
Here’s the link to the mac recipe courtesy of Bon Appetit.