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Is this the best mac 'n' cheese ever?

Dig
At least one reader thinks this is the end-all, be-all macaroni and cheese. And who are we to argue? It's on the menu at the Ahwahnee in Yosemite, and they were kind enough to share the recipe with Culinary S.O.S.

On behalf of mac attacks everywhere, we thank them.

If you have a recipe you're just dying to get, please send an e-mail to Times Test Kitchen manager Noelle Carter at noelle.carter@latimes.com. Just remember that we get dozens of requests every month, and sometimes restaurants aren't willing to share their best recipes. Lucky for us, Noelle is quite persuasive. Take a spin through this photo gallery of other SOS requests the Test Kitchen has been able to answer: 

--Rene Lynch
On Twitter @renelynch

Photo credit: Kirk McKoy / Los Angeles Times

 
Comments () | Archives (4)

The comments to this entry are closed.

Applebee's had great Mac and Cheese and of course - took it off the menu!

"Onions & Old Bay seasoning" - sounds gross!

This may be a very good recipe; however, the truth is that the best Mac and Cheese for everyone is whatever they got used to as a child. I like my M&C to be a little runny. My husband like it to be baked and fairly dry. To each his own.

Easy, patroklos!

First, the Times doesn't say this is the Best mac 'n' cheese ever. It asks the question "Is this the best mac 'n' cheese ever?" Further, it states that "at least one reader" says it's the end-all, be-all. It doesn't state that the Times declares it to be the end-all, be-all.

Sheesh. Read more thoroughly before you chastise.

And finally, EVERYONE thinks the recipe they're used to and have enjoyed for years (usually their mom's recipe) is the best recipe ever. But, unbelievable as it may seem, there are people out there who don't like the traditional baked mac 'n' cheese at all, but think that boxed mac 'n' cheese with the runny orange sauce you make in a pot on the stove top is the best ever! BLECH!

Let's get real. This seems like a fun and fancy recipe, but REAL mac and cheese is made with sharp cheddar, no onions, and no Old Bay seasoning. If someone from the Times would like to go to the Ahwahnee, then come to my house to taste my mother's recipe, then they can start throwing around words like "best." I mean, really, now, LAT, let's not get carried away!


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