Farmstead mac and cheese from Homegrown: Cooking from My New England Roots (page 36) by Matt Jennings

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Notes about this recipe

  • sosayi on November 27, 2018

    Absolutely delicious macaroni and cheese recipe. I subbed panko for the fresh bread crumbs and had to fudge slightly on the cheese quantities (I was slightly under on brie once I cut the rind off, so I added more cheddar), but otherwise followed exactly. This might even replace our old go-to homemade mac and cheese recipe (from the original Gourmet cookbook), although I think I'd add a bit of mustard and a shake or two of red pepper flakes to the bechamel (like from that recipe).

  • southerncooker on April 30, 2018

    We love mac and cheese and have tried many recipes over the years. Our daughter has made up some delicious mac and cheese recipes as well and had one published. This one is excellent. Even picky hubby declared it one of the best mac and cheeses he's ever ate.

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