Week 04

Creamy Stovetop Mac ‘n’ Cheese

Creamy Stovetop Mac 'n' Cheese[taken from page 200 of “The America’s Test Kitchen Family Cookbook”]

Notes: OK, even though I had just come back from traveling, I felt that I needed to do another week of cooking. I backed out of family soups and dove once again into The America’s Test Kitchen Family Cookbook. I had been eating the boxed mac ‘n’ cheese meals from my local grocery store for a few years by now, and had finally gotten tired of the dried packet of “cheese” that was included in the box. It was time for a change.

Lessons:
1. The reason they asked for unsalted butter in this recipe is probably because they ask you to add 2 teaspoons during the recipe.
2. Even though this recipe says it serves 4, it only really serves 2. After I ate a bowl’s worth, I only managed to fill one tupperware container with the remains. I guess it’s a good thing that I didn’t have guests this time.
3. I added some crumbs for texture to this recipe, and it really was a good addition. For each serving, crush about 5 Ritz crackers and 10 Cheez-its crackers and sprinkle them on the mac ‘n’ cheese and mix in before eating (The cookbook only suggested Ritz, I added the Cheez-its).
4. I may have to start doing my mac ‘n’ cheese this way from now on. Not only was the sauce creamy and delicious, the recipe didn’t take much longer than the powdered cheese method. However, the clean up was a little more than I was used to, but I can adapt to that.
5. I am glad that eggs can come in packages of 6, because I don’t envision using 10 more eggs by the time I have to leave again.

New Equipment Needed: Again, none. Now that I know my limitations for what I can cook, it becomes somewhat easier to pick out recipes, but still limits what I am able to do with the equipment I own.

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