4.182 Cheddar-Muenster Mac


6 (Sat) July 2013

Cheddar-Muenster Mac & Cheese


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family and KIT’s family

To express my gratitude for the 2 free boxes of kimchi that IT had sent me – Thanks! – I invited him and his family over for dinner.

IT, who used to own/operate the restaurant The Kimchi Jjigae has since developed the business into a successful franchise operation with several locations throughout the city.  Awesome.  Apparently, he’s doing well enough to give away free kimchi that he used to sell to me at/near cost for around 35,000 won per box.  Awesome.

At long last, I made a mac & cheese to be proud of.  I adapted a recipe from food.com entitled “Fannie Farmer’s Classic Baked Macaroni and Cheese,” originally found in Fannie Farmer’s Boston Cooking School Cookbook (1946), according to the recipe’s author.  The recipe starts with a base of béchamel sauce, to which cheese is added.  As a result, unlike the crumbly/chunky concoctions that I’d ended up with in previous attempts (see most recently 2.061 Cheddar-Jack Mac), this time the cheese came out silky/smooth.  Instead of going all cheddar, I substituted half muenster, which made it a bit lighter.  The breadcrumb topping, to which I added about a quarter cup of freshly grated parmesan, browned beautifully and provided a crunchy textural counterpoint, as well as an extra layer of savoriness in flavor.  Personally, I still don’t like mac & cheese per se, but I’ll keep this recipe on hand for special occasions.

(For more details about food, see WHAT)

(For more details about venue, see WHERE IN KOREA)

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