This was stovetop macaroni and smoked cheddar cheese.
When we were shopping at the market in Larriland Farm, J added something in the basket. A block of cheese.
It was local-made smoked cheddar. At first we talked about making cheese melt sandwich with this special cheese and tomato. Another idea was mac & cheese. J preferred the latter. I have a couple of recipes of mac & cheese by Cook's Illustrated. Their latest recipe of Simple Stovetop Macaroni and Cheese was
pretty good, but called for two kinds of cheese: cheddar and American. I wanted to use only the smoked cheddar to have full experience of the cheese. So, I adapted another Cook's recipe: Everyday Lighter Macaroni and Cheese. The recipe uses only a kind of cheese. Low fat cheddar. Also, it calls for low fat milk and low fat evaporated milk. That's why the recipe is "lighter". Well, our cheese is not reduced-fat. Although I used low fat milk, my evaporated milk was whole milk because I couldn't find low fat one. Just forget about make it lighter. The result was wonderful! The smoked cheddar's smoky flavor was mild and enjoyable. J said it tasted almost like gouda. The texture was very creamy. Of course, nicely rich!
