This is a fantastic method for mac and cheese, and I am so glad I can start ditching the roux. However, there was definitely about a cup too much liquid. I understand reserving pasta water and adding it as needed, but I would have rated this five stars had it not sugested I make cheese soup.
I could eat this every day.
Brats, beers, and fireworks
This definitely falls under the 'guilty pleasure' category, but I remember Red Robin opening in my town when I was a kid and that being a game-changer.
I'm planning a burger bar for my wedding.
Hockey puck patties
When I ordered the Slayer at Kuma's Corner in Chicago, I had no idea it came without a bun. Once I tasted it, I didn't care a bit.
herbs for chimichurri
The Plague Bringer from Kuma's Corner.
Scrambled eggs in a 1:1 ratio
Black during the week and spiked on the weekend
mushrooms, ricotta, and thyme
Crisped up with pasta and peas.
A big pile of herbs and garlic for chimichurri
Since I'm too cheap to by cream, black.
spinach and tomato
In Farmer's pasta with peas and parmesan
Thanks for the advice! It is for an election pizza party tonight. I let it rise in the fridge last night and set it out on the counter this morning hoping that a more agressive rise over the day would help. I may have added a little bit too much olive oil, but it wasn't anything excessive. I've got my fingers crossed. There is nothing worse than a spoiled dinner party.
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