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What also may have played a role were her creation’s pureed Jerusalem artichokes (which kind of look like ginger and can usually be bought at any supermarket, she said) and the hazelnuts on top.įeswick competed against Nicole Gomes, who runs Nicole Gourmet catering in Calgary Thompson Tran, chef and owner of The Wood Boat in Port Moody, B.C. Feswick joked her years of eating cheese helped earn her the title. 2 cups milk, teaspoon dry mustard, teaspoon salt, teaspoon garlic. Add dry mustard, garlic powder and salt and pepper. Stir in flour and cook over low heat for 1-2 minutes. While pasta is boiling, melt butter in another sauce pan. Combine the pasta with everything else: Drain the pasta and return to pot. Boil pasta according to package directions. Combine the ingredients for the sauce: Meanwhile, in a small bowl whisk together the evaporated milk, eggs, dry mustard, hot sauce, salt and pepper. Her macaroni and cheese was crowned best in the country at Friday’s Grate Canadian Cheese Cook-Off in Toronto. Prepare the Pasta: Boil the macaroni according to package instructions, for 8 to 10 minutes or until al dente. “The beautiful thing about mac and cheese is you can make it based on whatever’s in your fridge,” said Chef Alexandra Feswick of Toronto’s trendy Drake Hotel. The secret to the best mac ‘n’ cheese in Canada? Depends who you ask. Mac and cheese should never be boring This board showcases the best macaroni and cheese recipes food bloggers have to bring to the party. Send this page to someone via email email. ![]() STOVE TOP MAC AND CHEESE RECIPES FROM SCRATCH PLUS
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