I know many people are big fans of Chef John’s and are quite pleased with his recipes. I am not among them, as the handful of his recipes I have tried did not impress me. My bad for trying another. I didn’t even bother with the topping, which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees, about 15 minutes, till bubbly and the topping golden). As for the macaroni and cheese, even tho’ I used the 10 ounce ramekins as instructed, I still had nearly a third of it left, beyond what was expected to be contained in the directed number of ramekins. Since each “serving” was far greater than it should have been for one person to begin with, I just tossed the remainder out. More disappointing was the fact that tho’ the taste wasn’t bad, this was more like a cheese fondue with a little bit of elbow macaroni in it. (see photo in my photo gallery) Half the amount of (expensive) cheese and white sauce would have sufficed. The little bit of macaroni was swimming in an overload of heavy, rich cheese sauce. I just couldn’t eat it.
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I know many people are big fans of Chef John’s and are quite pleased with his recipes. I am...