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Article: MAC AND CHEESE A FEEL-GOOD CASSEROLE, CREDITED TO THOMAS JEFFERSON (WHO MAY HAVE TASTED THE DISH IN PARIS), IS WELCOME IN A VARIETY OF FLAVORS.(Life and Arts)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- April 9, 2003
- Author:
CopyrightCOPYRIGHT 2003 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: HSIAO-CHING CHOU P-I food writer
Macaroni and cheese is a food you crave even when you don't know you're craving it. You could be in a high-end restaurant, poring over a luxurious menu, anticipating the pan-roasted such-and-such finished with morel mushroom foam, and then notice, tucked away in the list of "appetizers," the chef's special macaroni and cheese. All of a sudden, nothing else quite stands up to pasta and cheese sauce.
This happened to me at Library Bistro in the Alexis Hotel. I saw Crispy Crust Mac and Cheese and there was no question I needed this dish. It was elbow macaroni, not penne or shells or bow tie - chef Matt Costello ...