Friday, March 14, 2008

Easy Mac

Don't let those technically "Frenchie" terms like "roux" and "B├ęchamel" throw you. The secret to this Macaroni and Cheese casserole lies in the perfection of these two basic starters, along with two other secret ingredients -- dry mustard and cayenne pepper. (Yeah, I know. Mustard and Cayenne. Who knew?) Anyhow, I tried it myself just this very evening, to some rave reviews. A piping hot, deliciously "kicked up" Mac 'n Cheese casserole in a little under 45 minutes. (FYI --the secret also lies in a good ceramic "au gratin" baking dish.)

Watch Tanya Wenman Steel, editor in chief of Epicurious Magazine, demonstrate how to make this better-tasting version of the classic comfort food on NBC's Today Show.

1 comment:

Lynn Sinclair said...

I love a creamy, cheesy macaroni, but my stomach doesn't. I shall have to enjoy this dish from afar.