I was feeling poorly the past week. Hay fever combined with a starting bronchitis is no fun at all. 😦 Nothing to “nurse” you back to health as a good bowl of Mac ‘n Cheese, though.
It don’t think Mac ‘n Cheese ever was big here in the Netherlands, but I do remember it in some varietal when I was young. That was not a oozing type of Mac ‘n Cheese, but more like Mac with cubes of ham and just melting cheese cubes, finished with some splashes of Maggi. Really 80s 😉
I found this recipe some time ago, no surprises here, at Serious Eats. I really liked the Mexican twist, but I didn’t have some of the key ingredients, nor did I think that it would not be a recipe suitable for the kids (and I assumed correctly…), so it just sat in my bookmarks. In the meantime, I did find some imported tins of the missing Chipotle in Adobo sauce and evaporated milk, but I put both them all the way in the back of the cupboard, so totally forgot about them too. It really serves to clean out your cupboard once in a while…
What worked and what didn’t:
I was surprised how good it was; I did have some reservations with the evaporated milk, but is was gooey, cheesy and luckily not the density of a neutron star… The coriander provided from some freshness while the chipotle pepper gave it a nice kick. I did, however, tone down on the amount of peppers. I made the unfortunate mistake to taste a sliver of the onions in the adobo sauce and my taste buds ended up stunned for 5 minutes. So, 1 instead of 2 chopped chipotle peppers was more than enough and I only added 1 teaspoon of the adobo sauce instead of 2 whole tablespoons.
The recipe was easy to follow. It served about 4 to 6 persons, so we had next day’s seconds… waffled (minus the maple syrup though). Yes, Mac ‘n Cheese will waffle 🙂
Verdict: 8/10; Will be made again