The home made Spellos Mac and Cheese from coast to coast is a favorite of those who chow down with us. Now, I have fond memories and many thanks to the fine food folks at Kraft for allowing my college years to be foritified with such cheap and convienint sustanence. But now that I'm older, and more calorically challenged, good is not good enough when your dream of being grated!
We make our M&C much like Alton Brown does. Layer the mac with great and grated cheese, gruyere, fontina, pick your fave, add more cheese and breadcrumbs (panko) to the top and bake 'til "golden (alton) brown and delicious.
So, here's my Sunday morning question to you. Do you like to butter or spray the bottom of the casserole dish so you mac is smooth on the bottom, like AB's? Or do what we Spellos do, leave the bottom fairly dry, so the mac at the bottom gets a wee bit crunchy. So you get crunchy, gooey and crunchy again!. You know, burn-y. Like Burn-y Mac...and Cheese! Bad gag perhaps, but either way, sure does sound like "good eats" comfort food to us!
How do you mac and cheese? It's Sunday and inquiring chefs want to know.....
love and curd -