How’s the Mac ‘n Cheese?

Went out to dinner over the weekend and had a great meal at a local restaurant/pub.  Between us, we had 7 items and each one was very good: ribs, fried pickles, mac ‘n cheese, grits, red beans, mashed potatoes and gravy. And the beer’s not bad, either. Always happy when a dinner out is that successful.

The  mac n’ cheese was terrific (perfect side to their incredible barbecue ribs) with at least 3 different types of cheese and then baked.  My friend reached over and took a bite.

“Not as good as yours.”

“That’s because they don’t use onion powder.”

“That’s what makes yours so good?”

“Uh-huh.”

I wish I could take credit for it, but my mom always put a dash of onion powder into her mac ‘n cheese – whether it was homemade or the boxed stuff.  The best way to describe what is does is that it brightens the flavor and really brings out the the different cheeses you have used.   And diced onions are not the same and can overpower the dish.

You don’t use a lot of powder, less than 1/4 tsp for a 4-6 serving dish.

Just another entry from my attempt to visit all of the wonderful local restaurants in Longmont.  Which is going to have to go on hold for a while, since I’m pretty sure I’ll be spending the next few months “dining out” money in New Orleans.  Counting the days.

Now you want mac ‘n cheese, right?  Here’s one of my recipes:

Baked Macaroni and Cheese