After that election, I think most of us (and yes, most, since Hillary won the popular vote) are in the need of a drink and some comfort food. Chrissy Teigen’s mac and cheese recipe was the first recipe we tried. However, I was waiting for the perfect time to blog about it. I know when I’m having a stressful week, my favorite dinner is a form of therapy. This mac and cheese recipe is exactly what we all need. Seriously, buy Chrissy’s cookbook, turn to page 90, and start cooking. You’ll feel so much better. Ever since I was a little girl, my lactose allergy couldn’t keep me away from consuming cheese. Especially the delicious combination of noodles and cheese. Anyone that says they don’t like mac and cheese shouldn’t be trusted.
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On the morning of my birthday, I wasted no time adding the ingredients to my grocery list. By the time the weekend came, I was off to Wholefoods to collect my cheeses. As kid, my go-to cheese was American. Since then, this lactose intolerant woman has become very adventurous with her cheeses. The combination of all of the cheeses in this recipe is perfection. There’s the luxurious taste of Gruyère, the creamy texture of Havarti, and the lovable, fan favorites of cheddar and American.
If I’m cooking from a recipe and mess up something, I tend to just blame it on Brian. He’s a pretty good sport about it. Everything was going well in the beginning. I warmed the milk up, melted the butter and cheese, and cooked the noodles perfectly. But then it took a turn for the worst once I added the salt. As I mentioned in our post on the fried fish sandwiches, there’s a section in the beginning of the book with helpful cooking tips from Chrissy. One of those tips mentions her recipes use Diamond Crystal Kosher Salt. Kosher salt is less concentrated than table salt. This means you would use less salt than the recipe calls for when using table salt. Well, I forgot this very important tip and added double the amount of salt needed. Not only that, I added a whole TABLESPOON!
When I went to taste my very expensive cheese sauce, I was overwhelmed with the presence of salt. My taste buds lit up in all the corners, flagging me that this was too salty. This mac and cheese recipe was an investment and I wasn’t going to give up $30 of cheese so easily. I began my mission to rescue it. Brian and I teamed up to search for a fix. Suggestions ranged from adding something acidic, like vinegar or lemon, to adding more diary or flour. I placed a small part of the mac and cheese sauce into a bowl and slowly added some of the suggested ingredients; the lemon/vinegar failed. I was desperate so I had to try everything. The obvious choice was to add more milk and then flour to make the mixture thicker. I’m happy to say the milk and flour worked!
There was a lot of blood, sweat and tears that went in this recipe, but it was worth it. One thing the Marquis’ don’t do is quit. Next time, I will pay closer attention to the recipe. Brian this my public apology to you, thank you for putting up with my crazy.
If you are looking for a grownup version of your childhood favorite, then this is the recipe for you. We’ve already made this twice and I will be making this dish for my family on Thanksgiving. I can’t wait for them to try it. I hope you love this recipe as much as we did!
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