![]() ![]() Extra-sharp cheddar cheese might sound promising, but it imparts an oddly bitter taste that has no place in my ideal mac and cheese. But the cheese turned out to be the most important factor of all. ![]() Not wanting to throw out perfectly good cheese, we ate more gritty, pasty mac and cheese than I care to admit. White pepper ruined it one night, too much mustard powder another. Batch after batch we made, and batch after batch we ate without being entirely pleased with the results. Once we’d given up on that idea (it only took 3 tries to realize it was NOT going to work), we moved on to a basic mac and cheese, figuring if we could get a foundation in place, then we could start experimenting with add-ins. It’s not pretty and it sure as heck isn’t creamy like cheese sauce should be. ![]() Want to know what happens when you heat up buttermilk? Curds. Silo, it turns out, uses a buttermilk cheddar cheese from a local farm, not actual buttermilk. Word of warning: do not use buttermilk when making mac ‘n cheese. I first attempted to recreate a version from a local restaurant in town. I’m fairly loyal to the boxed stuff, and will admit I had never really tried a homemade version before this year. It’s been a long time coming, this mac ‘n cheese. ![]()
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