I chose to use some of my favorite high quality dairy products from Tillamook to keep the ingredients a bit more wholesome and real.Īnother major difference in this mac and cheese is the omission of a roux- where we would typically combine flour, butter, and milk to create a pasty base to melt the cheese into. But at home in Oregon? It just felt wrong to bring processed cheese food into my own kitchen. There’s really nothing else like it- shelf stable, hydrogenated oil based “cheese” that coats noodles (and your mouth) in its own particular way, and that ooey gooey melty texture are immediately what come to mind. When you’re in Texas (or really anywhere in the Southern states), Velveeta is a mainstay in macaroni and cheese. The food and culture definitely did not disappoint, and we had some of the best macaroni and cheese and brisket from Terry Black’s BBQ! With Memorial Day and backyard barbecue season upon us, I created this mac and cheese recipe in an attempt to recreate the fantastic flavor and lighter texture of their mac for us to enjoy here in Oregon, with a few intentional differences from Terry Black’s. Back in December 2019, we traveled to Austin, Texas for a weeklong getaway.
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