I love macaroni cheese, I think it’s the combination of pasta and cheese that does it, you canny beat a bit of pasta and cheese, mmmm, pasta and cheese… Anyway, I bought The Geometry of Pasta a while back, I’m not sure why, as it’s not exactly veggie friendly. It’s great to flick through though, as the design of the book is amazing with all the black and white line drawings and any book that tells you how to make Cacio e pepe is a winner as far as I’m concerned.
The recipe for macaroni cheese is quite nice, it doesn’t contain tomato for starters, sorry Felicity, that’s just wrong. It can feel a bit greasy though, which I think it mainly down to the choice of cheese. I need to try it with fontina, rather than cheddar and see if that makes a difference.
Having made this recipe quite a lot, I think the one thing that affects the outcome more than anything else, is the thickness of the bechamel sauce. Too thick and it all becomes a bit of a sticky, lumpy mess when it’s served up. Keeping it on the thinner side, means it’s nice an oozy when served up and feels less like eating a bit greasy brick of pasta.
One other thing about this recipe, is that it claims it serves two as a main course, two giants maybe, as it can easily feed all four of us and leave us all wishing we hadn’t eaten quite as much; so it should serve three normal adults with no worries.
I’ve also been looking at buying Modernist Cuisine at Home, that kind of scientific cooking looks quite interesting, if a bit involved. However, if you do the Amazon look inside thing on this book, you’ll see there is a whole chapter on Mac and Cheese, with a number of different ways of preparing it. The recipes are all there for you to see in the preview, so I’m really tempted to buy some sodium citrate and give a couple of them a try…