![]() Be sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to strict government-mandated quality standards. Using more than one type of cheese adds dimension to the dish. I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano Reggiano. ![]() This recipe serves four as a main dish and six as a side if you’d like to double the recipe, bake it in a 9×13-inch baking dish and increase the cooking time to 30 to 35 minutes. The crispy panko and herb topping was inspired by the mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown. ![]() ![]() I find most homemade mac and cheese recipes to be a bit dry, so I developed this version to be ultra-creamy. ![]()
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