![]() But it was Americans that brought on the over-the-top gooeyness, as well as the proliferation of individual variations each reliant on a home chef’s secret ingredient. But there’s much more to mac than orange powder and macaroni elbows so feeble they soften in the microwave.ĭespite a firm association with American cuisine, mac and cheese migrated here from Europe, the very same continent from which pasta, cheese like Parmesan (the original mac melter of choice), and a milky sauce called béchamel also hail. That stuff has its charm, there’s no denying it-especially after 2am. If you grew up in the U.S., you may associate mac forever with Kraft elbows and florescent cheese sauce. You can file mac and and cheese right up in there with the all-time comfort-food classics. Food has to stick to your ribs this time of year-doubly so if these delicacies will wind up on the coffee table during the Super Bowl feeding frenzy. Cozy, wintry home-cooking revolves around a few staples: soups, stews, roasted chickens, and pasta.
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