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Adapted from a 1988 Pierre Franey recipe (via The Recipes of Record by Hesser) and J. Kenji López-Alt’s recipe from The Food Lab. Béchamel tips from The Food Lab. Garnish ideas from this...
Adapted from a 1988 Pierre Franey recipe (via The Recipes of Record by Hesser) and J. Kenji López-Alt’s recipe from The Food Lab. Béchamel tips from The Food Lab. Garnish ideas from this...
Ingredients:
macaroni, mushroom, onion, ham, butter, flour, evaporated milk, dijon mustard, cayenne pepper, sharp cheddar, gouda, american cheese, mozzarella, scallion