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Macaroni & Cheese


I've been making my five-cheese Mac & Cheese ever since I tasted the world's best version at the Kingfish Cafe in Seattle back in 2000, and it's religiously served every Thanksgiving in our home. The secret? Multiple GOOD cheeses, from tangy to melty to salty, a stick of butter and a pint of cream. Velveeta is nasty. I like to then add some crunchies (melba toast or smashed breadcrumbs) on top before baking as well. There is no vegan equivalent.

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