Most Helpful Girl
I don't use that much butter in my Mac n Cheese, only if I am starting it from a broth-based white sauce. I fry a little bit of onion and garlic in the saucepan then add the broth. I am also really happy with using low fat evap milk which gives that nice creamy texture but makes it just a little bit less of a gut bomb. My other trick is to add canned Hatch chopped green chiles - adds this sort of zip that turns up the sharpness of the cheese - not spicy at all. My homemade Mac is like Crack. I sometimes like to use some Brie for its gooeyness. I also like adding a nutty cheese like gruyere to round out the flavor of the cheddar.
OMG though - my Alfredo sauce is so good it's almost a sex crime to eat it.
I considered going to culinary school and some strings were pulled to get me into a prominent school on the east coast but my Mom had cancer at the time and I couldn't just pick-up and leave my life.
My mother taught me to cook and she is still quite a good cook despite being in her 70s. She baked a cake for me to take to a party today since I wasn't going to have the time. (House smells sooooooooo good right now.)
I am a practiced baker and turn out some pretty excellent stuff. I think I may have gone into baking had I gone to culinary school. We should have a recipe swap on GAG.
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