Homemade macaroni and cheese probably doesn't sound like a very "summertime centric" selection for a July meal.
But, when your summer includes getting a tooth pulled? Then maybe you'd be looking for soft comfort food, too.
It was one of those recipes that catches your eye as you're strolling through Facebook. C'mon ... you know you do it, too. My mouth was throbbing, and a summer salad just wasn't going to make the cut for a few meals.
So when the recipe said The BEST Homemade Baked Mac and Cheese? Of course, I clicked. (Yes, BEST was capitalized in the recipe's title, so how could I resist?)
Sharp Cheddar cheese is a staple in my refrigerator, but I didn't have Gruyere cheese. So I substituted Swiss. Desperate times call for desperate measures. I know I can't get Gruyere cheese at my Stafford grocery store. Actually, I think I'd have to go to the big cheese counter at the super-sized Dillon's to even find any in Hutchinson.
The topping included Parmesan cheese along with the panko and butter, so
it gave it an extra boost of cheese flavor. The recipe didn't
disappoint. Because it didn't use processed American cheese, it wasn't quite as smooth as recipes using that as an ingredient. However, the sharp Cheddar and Swiss, combined with some Parmesan flavor on top, gave a big boost of taste.
And even though Randy didn't get a tooth pulled, he liked it. too. (He had a side of ham to go with his mac and cheese.) If you try it, let me know what you think!