What I Ate: Gruyere Mac & Cheese

My sister says this was the best mac & cheese that I ever made.
I used my normal mac & cheese recipe except I used shallots instead of onion and, of course, gruyere cheese instead of cheddar.

To compliment the gruyere cheese, I added a little nutmeg and cayenne pepper along with lots of freshly ground black pepper.
The cheesy pasta was poured into a buttered dish, sprinkled with plenty of grated gruyere, and chucked into an oven to melt and warm through.
We had roasted chicken with vegetables and a giant salad to accompany the mac & cheese. You'd think the chicken was the main dish, but the mac & cheese was such a hit that I think it deserves to be recognized as the star of the meal.


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