Monday, March 1, 2010
Mac and Cheese
I recently said that Fried Chicken, Mac and Cheese and Biscuits is my favorite meal, and so after I made the chicken, I chose to revisit mac and cheese. I've always been happy with Alton Brown's recipe, but after a recent attempt, I find it rather one-note and not as interesting or enticing as I remembered. Maybe the cheddar wasn't good enough, I don't know, but from now on, I want a mac and cheese made with multiple cheeses; simple can be good, but if I'm going to go to the trouble of making it myself, it has to be more complex.
I'm also contemplating the ways I can get more flavor into it. Maybe steep the milk in thyme, sage and garlic before making the roux. Maybe when making the roux I brown the butter before adding the flour. I think that adding caramelized onions would heighten the complexity without going over the top, however I'm not sure whether bacon deserves a place in mac and cheese. Maybe to supplant that smoky flavor I use smoked cheese. Lastly, the mac and cheese must have a thick crispy crust, which means plenty of panko.