I haven’t made macaroni and cheese for a long time, but I’ve had it on my mind the past couple of weeks. Tonight, we had it for supper – and it turned out really well because I used sharp white cheddar cheese in a rustic cut. The cheese did well in a bechamel sauce of butter, flour, milk and cream – plus a sprinkling of salt and pepper.
I toasted the panko crumbs in a little melted butter and also grated some parmesan cheese into them before putting it on top of the macaroni and cheese.
We had a light plain green salad with a dressing with Japanese vinegar, olive oil, fresh lemon juice, Poupon mustard, Gravenstein balsamic vinegar and a drop or two of maple syrup. Sounds like a little overkill but it was refreshing and tasty!