First of all Chef John, I would like to thank you for teaching me how to make a roux! I now use this as my base for thickening all kinds of sauces, very useful indeed.
My family voted your macaroni and cheese as one of the top dishes of the week. It was tied with the baked teriyaki chicken from Ms. Collins (also on this site). Your dish was very delicious and easy to make. I gave it four stars as I had to subtract one because I did make some alterations. I did not use thyme, because no one in my family likes it. Instead I seasoned it with garlic and some red chili flakes. I didn't have elbow macaroni and substituted with bowties (though I think that makes little difference). Also I did not have panko bread crumbs, so I made my own with a day old loaf of french bread (I also think this makes little difference to the original recipe). I added some chopped ham because my husband loves the combination of ham and cheese. Oh and I couldn't get sharp cheddar cheese and used mild instead. All in all, it came out yummy! Side dishes were green beans with bacon and a scarlet runner bean salad. I will be putting this in my recipe box to be used again!
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First of all Chef John, I would like to thank you for teaching me how to make a roux! I now...