And it creates some kind of alchemy when used as the base for creamy sauces. A roux is nothing more than fat (usually butter) and flour whisked together until it has a pale, almost whipped texture. The French part is true, but when I finally learned exactly what it was, it was ridiculously simple. That’s because I didn’t actually know what you did to make it, just that it was called for in cream sauces and sounded very French and quite complicated. I used to find the whole idea of making a “roux” intimidating. This recipe replicates their mac and cheese in its simple, gooey excellence. It’s also surprisingly simple to make at home. (Why it’s a “side” and not an entrée is a little baffling-who doesn’t want more mac and cheese?) Other secret ingredient: the million little tweaks a home cook has made over the years to perfect it), if we’re talking eating out, there is no restaurant whose macaroni and cheese I love more than Cracker Barrel’s. It’s true that a really good family recipe for homemade mac and cheese can be amazing (secret ingredient: love. Like the restaurant, it isn’t flashy, it isn’t trendy, or complicated-but it’s timeless. At a chain well known for its quirky, old-fashioned atmosphere and gold-standard American comfort food, this dish is one of the classics. Cracker Barrel mac and cheese is creamy, cheesy, simple and delicious.
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