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Thread: Baked Mac and Cheese | Contemporary Texas Kitchen

  1. #1
    Join Date
    Nov 2009
    Location
    Texas
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    3,111

    Default Baked Mac and Cheese | Contemporary Texas Kitchen

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    Mark Rippetoe prepares mac and cheese the Contemporary Texas Kitchen way.

  2. #2
    Join Date
    Dec 2020
    Location
    Ireland
    Posts
    15

    Default

    Thoroughly enjoying the contemporary Texas kitchen content.

    Do you ever fuck around with the cheese combinations to get a specific texture? For example, Parmesan or Pecorino for flavour but something like Gruyère for the melted cheese stretch?

    What about adding seasoning between layers, have you tried anything interesting before?

  3. #3
    Join Date
    Jul 2007
    Location
    North Texas
    Posts
    53,557

    Default

    The gruyere/parmesan combo sounds good. I'll do that next time.

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