Mac Mac Mac...

A couple of days ago, Gabby and I were very hungry. So… we decided to make Mac and Cheese. We checked the cabinet as a last resort for a box of Annie’s, but there were none. So we racked our brains for the recipe from class. Only this time it came out better then in class. When we followed the recipe in class, we did not wait for the rue to thicken before we put in the cheese. We realized our mistake and corrected it the second time over. Once the rue had thickened, we put in the cheese. We used mozzarella, parmagiano reggiano, swiss, and cream cheese. We also added lots of salt and pepper and a pinch of dried basil leaves to make the mac attack taste amazing. The mozzarella made the sauce really stringy and gooey. The parmagiano reggiano gave it sharpness. And the cream cheese made it super creamy and delicious. The swiss cheese was just there because I couldn’t find any chedder and we definitely needed more cheese.

The whole combination was so good that Gabby couldn’t help herself but eat the extra with a spoon. To top off the delectable mixture, we combined breadcrumbs and butter and crumbled it on top. The mac attack was put in the oven for about 15 minutes, until it was golden brown and super gooey.  We took it out of the oven and scarfed it down.