Thursday, January 05, 2006

The New York Times has a series of articles and recipes on (drumroll) macaroni and cheese (ta da).

Macaroni and Lots of Cheese The moral of the story: When in doubt, add more cheese. (Hmmmm, cheese.)

They added reviews of boxed Mac & Cheese - where Boston Market Macaroni and Cheese (frozen) and Annie's Organic Shells and Real Aged Wisconsin Cheddar were the best - (permament link not available.) I agree that Velveeta Shells and Cheese is the worst.

Recipe: Crusty Macaroni and Cheese.

Recipe: Creamy Macaroni and Cheese

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