Saturday, September 26, 2015

Kitchen Intuition: Mac and cheese

I’m still having fun reading about, watching videos, talking with people and experimenting with sauces. I’ve also noticed that many food writers acknowledge that one of the famous mother sauces is of more use to home cooks than the others, at least on a day-to-day basis. The others are handy for more ambitious cooks or the occasional dinner party, but the majority of people—who are trying to get food on the table most evenings while also juggling kids, pets, jobs, caregiving, cleaning, schoolwork and other responsibilities—have to leave that sort of thing to chefs and cooking shows.

But béchamel sauce is special. It doesn’t take long to make, you don’t have to have any special ingredients, and it is the basis for quite a few dishes—including one of the most awesome comfort foods ever: mac and cheese. And that’s exactly where I went this past week, as summer officially turned into autumn and I found myself in the mood for something simple, decadent and gooey.

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