• Rutabaga on April 23, 2019

  I've made the "Noble Rot" macaroni and cheese a couple times. The sauce is a slightly upmarket version of the traditional mornay, lightly flavored with bay and peppercorns, and Parmesan stirred in together with the aged cheddar. Made as written, it's very saucy, but you can add up to double the amount of pasta to taste.

• Rutabaga on March 11, 2019

  I've made a few macaroni and cheese recipes from this book, but neglected to review them. Tonight I made the chicken Florentine tortellini. It was delicious, but like so many of these kinds of recipes, there was too much sauce relative to the other ingredients. You could easily double the amount of chicken and add more spinach, sun-dried tomatoes, and mushrooms. For the cheese sauce, I used two cups each of extra sharp white Tillamook cheddar, smoked Beecher's flagship, and whole milk low moisture mozzarella. The flavor was great, but next time I'll either add more filling or cut the sauce by about half.

Notes about Recipes in this book

• Dilled cheddar cheese batter bread

  • hbakke on April 02, 2023

    She's an ugly loaf, but tasted good. With the ribbon of cheese in the middle, this was better toasted than not. I don't love an entirely whole wheat flour loaf of bread, but this was nice with the dill and cheddar.