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olive oil, salt, pepper, and cayenne.

I just started cooking 6 months ago, and my cooking repertoire has been limited to pastas, rice, and vegetables - once a month, tilapia. The fear of handling raw meat has kept me away until I came across a simple recipe of roast chicken in January. It sounded simple - salt, pepper, and an oven. So, I proceeded, and mid-way thru cooking, the smoke alarm goes off. But I didn't see any smoke - so I waved a newspaper frantically to stop the alarm. But to no avail. My next door neighbor knocks, and I explain. The doorman knocks, and I explain. Couple of other neighbors on the other side of my apt come by to complain, and I explain. With all this explaining and waving frantically in between, I lost all sense of time. By the time, I came to my senses - the chicken was charred black. I was soo disappointed, but I had to laugh at the situation.
I am resolved to try it again, but I told my husband to find a way to turn off the smoke alarm before I do.

james peterson. so informative and straightforward.

hot chocolate and chocolate cupcake with chocolate frosting. yummy

rice

I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.

Duh! I just noticed the recipe does specify how many ounces of each cheese. As Rosanne Rosanna-Danna used to say: "Nevermind!!"

I feel very comfortable in suggesting that you substitute 1/2 Monteray Jack cheese and 1/2 Longhorn Cheese for the Gruy'ere and Sharp Cheddar. I'm sure it would be easier on the budget and the results would be excellent. I made a recipe very similar to this, using the combination of Monteray Jack and Longhorn Cheese for a gathering of 60 plus people, and I couldn't copy the recipe fast enough to keep up with the requests. If you really like the Sharp Cheese, you can also use that along with the other two cheeses. It never hurts to experiment with your recipes. I always serve the Mac. & Cheese with stewed tomatoes made with chopped celery and onions, green peppers [minced], a few shakes of crushed red pepper [dried], brown sugar and white sugar [or splenda]. I always thicken the stewed tomatoes as the last step with a mixture of flour with cold water wisked together as in making gravy.Good Luck!! Yum!!

I love this mac and cheese, and usually double it to have left overs. The second gets baked along with the one for dinner that night, and I refrigerate the second. Come Saturday morning, I cut the mac/cheese into squares, dip into beatten egg yolks, then planko mixed with more grated Romano, salt, pepper and some paparika and fry in the fry pan.
OMG>>>>artery clogging, but soooooo good.

Favorite grilling sauce is Veri Veri Teriyaki by Soy Vay. Good on beef, chicken...Even though it's the same sauce, it makes the proteins taste different.