Macaroni and Cheese

From Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

Cookbook

Author(s): Tanya Holland, Jody Horton, Michael Chabon, Jan Newberry

Page 103

Course: Sides

Photo by southerncooker

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southerncooker

Reviews

1 reviews, average rating 4.0 / 5

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southerncooker

11 years ago

★ ★ ★ ★ ★ 4/5

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This was a great macaroni and cheese but I've eaten ones I liked better. Hubby didn't care for it though. The things that made it a bit different from other versions was the addition of a tiny bit of fresh ginger, garlic and Worcestershire. 1/8 teaspoon of each so you really didn't notice there were there. It was very cheesy though 8 ounces of cheese for 8 ounces of dried pasta.

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