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Bleah
I skipped square dancing last night to try a new recipe. My mom always made macaroni and cheese with Velveeta. When I shacked up with Russell, I adopted his mom's recipe which called for sharp and extra sharp cheddar cheese, so when I'm planning to make macaroni and cheese, I go buy the cheddar.
So the recipe I wanted to attempt was a baked macaroni and cheese which specified American cheese. Rather than go out and buy the American, I substituted the cheddar, which turned out badly. It was edible enough for me to have it for dinner, but not enough to pack it in my lunch today. I chucked the remainder of it. Live and learn.
I still have cheddar left over. I think I'll prepare it according to my usual recipe tonight and actually follow the directions for new recipes in the future, at least for the first time.
So the recipe I wanted to attempt was a baked macaroni and cheese which specified American cheese. Rather than go out and buy the American, I substituted the cheddar, which turned out badly. It was edible enough for me to have it for dinner, but not enough to pack it in my lunch today. I chucked the remainder of it. Live and learn.
I still have cheddar left over. I think I'll prepare it according to my usual recipe tonight and actually follow the directions for new recipes in the future, at least for the first time.
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http://americastestkitchen.com/recipe.asp?recipeids=1571&iSeason=5
It's a scrumptious and easy mac-n-cheese. ATK is the test lab for Cooks Illustrated magazine. Their TV show takes classic American recipes, and experiments to find the best/easiest/tastiest versions of each recipe. One week may be chocolate chip cookies, another week may be pot roast. The recipe above is from their "Macaroni & Cheese" show. ATK recipes are usually easy to follow and alter to taste.
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