Macaroni and Cheese
- Recipe by Quick From Scratch Pasta
Don't uncork the rare vintage Bordeaux for this one! A simple, straightforward dish needs a wine with the same qualities. Find a Beaujolais-Villages from France or a California wine made from the fruit-filled gamay or mourvèdre grape and chill it before serving.
Search for easy-to-find light, fruity beaujolais
Macaroni and Cheese
- Recipe by Quick From Scratch Pasta
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Macaroni and Cheese
Came out cheesey and not at all runny. Instead of using Tabasco I used Sriracha which gave it a great kick. I definitely prefer this over any boxed mac and cheese.
Posted by: rg1121 on December 2, 2009
Pretty mild but one of my faves, instead of 8 ounces of the cheddar try 4oz. of cheddar and 4oz. of diced American cheese & don't be afraid to toss in 1/4 pound of cooked & crumbled bacon or Pancetta. Almost forgot, reserve a cup of the pasta water if you think it is to thick. Add a bit of water at a time to make it more creamy! Have fun with this one!
Posted by: Rob_L on October 13, 2009
I thought this was great. It's not super creamy like the other reviewer thought it should be, because there is no milk. But its a great weeknight version and very good. I used sharp cheddar a little pancetta and a little goat cheese that I had leftover. You do need to be careful and take it off the heat when you are melting the cheese and the butter it can get gloppy. But overall a great simple version.
Posted by: murphy92198 on October 20, 2008
- Published January 1996
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