Sunday, August 27, 2006

Sometimes You Just Need a Little Mac' and Cheese

Nancy's Macaroni and Cheese

In this particular mac' and cheese, I used cheddar, Monterey Jack, Danish blue, Parmesan, and Asiago. Plus I threw in some spinach that I had around. Baking makes it so pretty, but I think next time I might just eat that creamy wonderful sauce on the macaroni right away. The sauce turned granier after baking. Watch out if you make one, though. These things are dangerous, and I don't mean just calorically. You just don't know what kind of trouble you'll lure in with a decadent mac' and cheese. Have fun!

1 comment:

Olive Oil said...

Great blog. It makes me terribly hungry! Being a Foodie in Vancouver, I thought you might be interested in my litte foodie enterprise, importing extra virgin olive oil direct from the producer in Umbria, Italy. Check Amelia Oil out at