ENHANCING AN OLD FAVORITE

Tonight I made mac & cheese, something I grew up with, but, tonight, I decided to change up the recipe a little bit. I searched for a Gruyere and Cheddar cheese sauce and ended up finding this recipe. Now, I have a habit of never fully following recipes, and this time was no exception. It turned out that I didn't have the amount of milk or cheese the recipe called for so I altered the cheese sauce just slightly. Basically, I just used what I had on hand. I also left out the breadcrumb part of the recipe.

My cheese sauce:

3 c. milk

1 3/4 c. Cheddar 

1 1/2 c. Gruyere

1/2 c. Fontina & Asiago mix

1/2 c. flour

5 tbsp. butter

nutmeg to taste

cayenne pepper to taste

ground black pepper to taste

Other than the changes to the cheese sauce and the fact that I used rainbow elbow macaroni because I love the spinach and tomato flavors in my pasta, I followed the recipe from The New York Times exactly- and it was quite delicious!!

Before Oven

After Oven