So this morning I stopped at the Rice Street Caribou off 694 and they offered me any bakery item for $1. So I got a yummy cranberry-orange scone....and took a picture, because I am a dork!now - all you cook-type people who read my blog.
Last night I made homemade mac n' cheese and it had sort of a 'gritty' mouthfeel. It tasted good, but I must have done something wrong...
HERE IS THE RECIPE:
1/2 cup flour
6 tablespoons butter
make a rue and add 1 quart of warmed milk
stir in 6 cups of cheese - the recipe I saw called for fontina and cheddar, but I took the opportunity to use up my cheeses so I used:
what was left of a smoked gouda, about 1/3 cup
some farmer cheese from whole foods, about a cup
Wildflower Cheddar and Cabot Vermont Sharp Cheddar for the remaining in about equal parts.
(then obviously add the cooked macaroni and bake for 30-35 minutes - the recipe also called to add tomatoes and breadcrumbs on top, but I skipped that last night.)
The question is, what caused the 'gritty' mouthfeel? Was it the combo of cheeses perhaps? Or did I over, or under, cook my rue? Is it possible that I added the milk too quickly?
Please give your opinion. I appreciate it!
