Sunday, April 14, 2013

The most expensive bowl of mac and cheese I've ever helped to make.

First a visit to The Cheese Shop of Des Moines in the Roosevelt Shopping Center. If you're looking for knowledgeable cheese-mongers, this is the place to go. They're not too shabby for wine recommendations as well. Next my pal Vicki procured a trio of fine cheeses. I spoke glowingly about Bleu Mont Dairy's Bandaged Cheddar prior to our visit. Little did I know it would be one of our ingredients.

The next day, Vicki boiled up some pasta while I grated the cheeses. They melted effortlessly in a roux with a tablespoon of Dijon mustard and a few shakes of black pepper. Baked in 9" x 11" Pyrex pan with a sprinkling of toasted panko, the end result was exquisite!

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