![]() Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one.
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