#Gruyere bechamel macaroni mac#
It heats up nicely in the microwave, filling the house with that gorgeous cheesy smell every time.Īssemble the components of the mac and cheese in this order. You can serve it at a party (it would serve 8 to 10 hungry people), or freeze the leftovers, cut into portion-sized pieces and wrapped individually. Note that this makes a lot of mac and cheese. To my mind, this is the perfect thing to serve at a casual dinner party with close friends. Be prepared to compensate with spare eating for days afterwards. You will not need anything else, unless it's a good red wine. This version fulfills those requirements. The characteristics of a really good macaroni gratin (as it was known when I was growing up in Japan) or mac and cheese are that it should have a gooey, unctuous, cheesy inside, topped by a crispy, intensely cheesy crust. Don't waste all those calories on inferior versions. My general theory on eating is, if it's high-(bad things) you want the very best version that you can get. Also this is really what we call around our house "fuck the diet" food (I've cleaned it up a tad for the title of this entry though!)- high fat, high cholesterol, high carb, high everything. Its preparation, while not difficult, involves quite a few steps and takes a long time. While you can have a quite edible cheesy pasta (dump a knob of butter, maybe some cream, and a ton of grated cheese on hot pasta), a real mac and cheese is occasion food. It has an acrid undertone and a slighty grainy texture, and the most popular kinds have that neon-yellow almost chartreuse color to it that is quite revolting.īut the worst thing about packaged mac and cheese is that it has somehow given people the misconception that a real mac and cheese is quick and easy convenience food. What makes boxed mac and cheese evil? It's that horrible powdered "cheese" sauce.
There is one pre-packaged food that I detest though: boxed macaroni and cheese. I have a sneaky fondness for a lot of pre-prepacked, definitely not-gourmet foods.canned ravioli in tomato sauce, frozen fish sticks, instant ramen, canned corned beef, Marmite.the list goes on and on. Maybe we should start campaigning for someone to produce canned bechamel. As the Slate article quoting the NY Times article says, a mac and cheese is "Nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top." This recipe produces exactly that. I know that bechamel is a pain in the ass to make, but really, it's worth it. : Via Yoko's blog, I got to the recent Slate article about a New York Times article (unfortunately already archived so you'd have to pay to read it) about macaroni and cheese.
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