Re: Macaroni and cheese
An old friend of mine used to make a remarkably good mac and cheese. All I remember about it is that he used equal parts cheddar and Velveeta, and baked it. I used to live on the stuff in the blue box, but since I started cooking for myself more seriously a couple years ago the idea of that stuff really turns me off. Can you guys go into a little more detail about what the "white sauce method" is? Did I miss or forget about an explanatory post somewhere else?
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