Saturday, October 8, 2011
More on macaroni cheese
Those of you who have followed this blog for a while will remember the Ultimate Macaroni Cheese Challenge a couple of years ago which was won by Helen Graves of Food Stories.
Now the Guardian's excellent Felicity Cloake has turned her forensic eye on the subject in her 'Perfect' series exploring what indeed it is that makes the perfect macaroni cheese. You'll need to read the piece for the full lowdown and recipe but a couple of useful tips which is rinsing the pasta in cold water once you've cooked it and using a fair amount of sauce, a conclusion I've come to myself after trying a Simon Hopkinson recipe for baked pappardelle with pancetta and porcini the other day. I thought there must be a mistake it contained so little pasta but he was - of course - right.
She's on more controversial ground with her breadcrumbs and tomato topping which Guardian readers, a vocal lot, weren't all sure they approved of. Which is one of the joys of a recipe like this: people defend their corner so fiercely.
Anyway, you can find Felicity's recipe here (scroll down to the bottom of the article).