» James Beard, American Cookery, page 588. — Okay.
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Macaroni and Cheese
I was skeptical about Mr. Beard's method going into this recipe, and I was right. I can see the advantage of a layered pasta dish, but the white sauce isn't flavored fully enough to make it an interesting layer in its own right. I would either mix the cheese into the white sauce, per the standard method, or mix the noodles with the white sauce and just layer the cheese. The flavor is good (and entirely dependent on the cheese you use), but this isn't an optimal mac and cheese experience. [ 09.05.10 ]