19 April 2007
NYTimes "crusty mac 'n' cheese" with White extra sharp cheddar and Kirkland signature American cheese.
This is only a small batch ... the large batch which I brought to a BBQ contained 14oz of cheddar and 16oz of American cheese ... and 2 pounds of elbow pasta. Secret ingredient? MORE cheese!
Here's an article about mac and cheese and here's the recipe I used (and many people love). [PS - can't read NYTimes because you don't have "timeselect"? If you're a student you can get it free!]
And no, this is not on my diet, but thanks for looking out.
Posted by Abe at Thursday, April 19, 2007