![]() ![]() I encourage you to at least skim each description to find your perfect mac! ![]() The rankings below are just a snapshot of how my group of tasters felt about these recipes, but I think each recipe would be a happy addition to any table. I would eat them all again (and I did, for days). Once again, I must reiterate that NONE of these mac and cheeses were bad. Gold Medal unbleached all-purpose flour.Murray’s white cheddar, fontina, extra-sharp white cheddar, Pecorino Romano, Parmesan, grana padano and Gouda.All ingredients were measured by weight according to the King Arthur website.All tasters ranked each mac and cheese on a scale from 0-10 for overall flavor, texture, and as a whole.All mac and cheeses were baked in a greased pan.All 9 recipes were baked the day of tasting.METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS Methodology But in general, I prefer a creamy, looser consistency (imagine stovetop but with a crunchy lid) and I love the bite of a sharp cheese and depth of flavor to cut through the single-note richness of some mac and cheeses. It’s particularly hard to identify my ideal mac and cheese since I’ll pretty much never turn down any kind. ![]()
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