Is there a meal more North American and less Pan-Asian than Mac & Cheese? Nope, I don’t think so! Still, last week I promised that I would make a less-baked version of Ina’s Adult Mac & Cheese so I am sharing it here even though it throws my month of Asian-inspired cuisine to the wind. As a result, I may continue do so here and there since I have already screwed it up once!
So last week I baked the macaroni and cheese for 30 minutes like the recipe told me to and it was very dry! Still, the best mac and cheese I have ever had but super dry. This week I just put the casserole dish under the broiler and it took about five minutes to brown. I still had smoothies and salad to make so I turned off the heat and let the dish sit there for about five minutes before taking it out.
I think I have come to the conclusion I just can not make small salads! Look at that, so big, LOL.
Well it was definitely creamier! The only problem? Way too powerful! Holy cow the blue cheese was all we could taste. My recommendation would be to bake it for 15 minutes to let the blue cheese cook and mellow, then broil it. My husband and I agreed that even last week’s version was very dry, the sauce this week was unpleasantly strong.
I keep hearing about Martha’s Perfect Macaroni & Cheese via all my awesome online friends so I will tackle that recipe next but not for a while, I think I need to take a break from this decadent meal and I am sure my arteries agree!