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
About Me
- Gary
- La Porte, Texas, United States
- Smart and Dumb and Forgetful and Fun and Amusing. I am a poor editor although I seem to do that a lot. I have hair between my toes stolen from the top of my head. I am hard of hearing. I wonder how much more than half-crazy I am.
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