http://www.foods4dudes.com/2009/04/21/a-tale-of-two-macaronis/ Foods for the discriminating dude. Thu, 09 Jul 2009 18:55:36 -0700 http://wordpress.org/?v=2.8.4 hourly 1 http://www.foods4dudes.com/2009/04/21/a-tale-of-two-macaronis/comment-page-1/#comment-5 Eddie Mon, 08 Jun 2009 00:46:36 +0000 http://www.foods4dudes.com/?p=7#comment-5 My use of Crystal is my homage to southern cooking... there is nothing like this Louisiana hot sauce. The Worcestershire sauce just adds a bit of vinegar to the dish, and adds a bit of depth to the overall flavor. Thanks for taking a look and keep coming back for more blogs and more recipes... My use of Crystal is my homage to southern cooking… there is nothing like this Louisiana hot sauce. The Worcestershire sauce just adds a bit of vinegar to the dish, and adds a bit of depth to the overall flavor. Thanks for taking a look and keep coming back for more blogs and more recipes…

]]> http://www.foods4dudes.com/2009/04/21/a-tale-of-two-macaronis/comment-page-1/#comment-4 Keith S Fri, 05 Jun 2009 15:04:14 +0000 http://www.foods4dudes.com/?p=7#comment-4 You're right! Don't mess with the classics! Mac & Cheese was always on the holiday tables in my house growing up, as well as on a few Sunday Dinner spreads. My grandmother always put a ton of bacon in hers and I do the same thing. I use a little garlic shaved real thin, but Grandma would never have approved. I tend to brown my roux a bit, carmel color. I have also recently taken to adding ricotta to my cheese sauce (otherwise sharp cheddar and monterey jack...keep it simple) and then splashing a few dollups of "rigott" throughout as I am laying it in the baking dish (North Jersey thing I have to admit). We never put Worcestshire or Crystal in the mac, but it was always on the table in my house to accompany the dish. You’re right! Don’t mess with the classics! Mac & Cheese was always on the holiday tables in my house growing up, as well as on a few Sunday Dinner spreads.
My grandmother always put a ton of bacon in hers and I do the same thing. I use a little garlic shaved real thin, but Grandma would never have approved. I tend to brown my roux a bit, carmel color. I have also recently taken to adding ricotta to my cheese sauce (otherwise sharp cheddar and monterey jack…keep it simple) and then splashing a few dollups of “rigott” throughout as I am laying it in the baking dish (North Jersey thing I have to admit). We never put Worcestshire or Crystal in the mac, but it was always on the table in my house to accompany the dish.

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