tag:blogger.com,1999:blog-4756629482815438105.post8536808878269668850..comments2023-11-03T07:49:20.536-05:00Comments on Zack Can Cook: Kicked up mac and cheeseAnonymoushttp://www.blogger.com/profile/09966949935085761214noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4756629482815438105.post-82204866979962112842007-11-22T21:19:00.000-06:002007-11-22T21:19:00.000-06:00here's my thing about roux and mac and cheese: yo...here's my thing about roux and mac and cheese: you don't need it. for a really, really good mac and cheese (and this is not diet friendly) start with heavy cream and add, a little at a time, stirring constantly, sharp cheddar or gruyere or even a smoky cheddar. that way, you wind up making this kick-ass cheese sauce and bypass the need for the roux altogether. it's labor intensive, but this method pays off with big taste.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756629482815438105.post-36579838174003545112007-11-15T17:24:00.000-06:002007-11-15T17:24:00.000-06:00that looks smack my lips fabulous!that looks smack my lips fabulous!Anonymousnoreply@blogger.com