What I should have done, I realise now, was to take an action shot of this mac and cheese. In the cookbook, the spoon hovers just over the dish, with pasta heaped on top and loads of cheese cascading down. My picture above does not show any of this, and I apologise. But believe me when I tell you that this dish, like many others in this cookbook, contains oodles (I’m sure that’s the technical term) of cheese.
As regular readers of this blog know, our family already has a Desert Island Mac and Cheese, this one from the New York Times. I’ve been making it since it was first published in January 2006, which tells you all you need to know about its staying power.
So was this version better? No, though I’m beginning to think that no version is going to be an improvement on the one we love so much. But was this version at least as good? Again, no.The inclusion of crushed Ritz crackers on the top was an intriguing addition, but it wasn’t enough for us to fall in love with it. It tasted good, it was quicker to make and it wasn’t a disaster, but I couldn’t in good conscience say that it was as good as our beloved favourite.
The oodles of cheese were good, though.