Ran the recipe and discovered that the recipe makes enough
sauce for a pound of noodles, and that all mixed together it is easily 7 large portions.
The other change is to mix the cheese and bread-crumbs for the topping so there
is a bubbly/crunchy topping, and possibly use a different variety of cheese. As I’ve been thinking about this recipe a show
came on PBS that reminded me of the very best Mac & Cheese I’ve ever eaten.
When I lived in San Francisco Jennifer and I went out for a birthday dinner
with our friends Steve & Vicky to Flyr de Lys and ate a Lobster Mac & Cheese which was
among the best lobster I’ve ever eaten, with a blend of tasty melted cheese
that lives in my sense memory. The Tivo guide showed a program “Hubert Keller,
Secrets of a Chef” which I recorded and watched mistakenly expecting that it was about Thomas
Keller, the chef from The French Laundry, in Napa (another of the most
memorable meals of my life, what is it about chefs named Keller?), anyway, the
episode happened to be It's
The Cheese (Episode #111)
In which Hubert makes THAT Mac & Cheese with Lobster dish , now while Texans rightfully are proud of the cheese they produce, as Texans tend to be proud of much produced by fellow Texans, Texas isn’t one of the first places that I think of for great cheese, and great cheese isn’t one of the first things that come to mind when I think of great things that come from Texas. Anyway, this whole episode has me rethinking the Crab Mac & Cheese along the lines of selecting some perfect cheese, let’s see what I can find tomorrow…
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