Often all that is needed is a little tweak to turn an old standby into a brand-new classic. In a funny kind of way, recipes are a bit like people: even the most dazzling dishes could benefit from a refresh after a while—a nip-and-tuck here, a bit of an update there. Just as with fashion, tastes and styles in food change, and what once hit all the right flavor notes sometimes seems a bit out of step a decade later. But that doesn’t mean that they should be taken out of rotation permanently. Take the awesomely rich and decadent mac and cheese from Everyday Italian. Make no mistake, this recipe still kicks serious comfort-food butt and is something I absolutely crave now and then—just not every week or even every month.
Giada's Recipe For Mac And Cheese
I wanted to come up with a dish that is much lower in fat and calories but just as creamy and satisfying. And to up the degree of difficulty even further, I wanted to make it gluten free! Apple releases bug fixes for mac. Made with rice pasta and two sharp cheeses rather than four creamier ones, I think this new version hits the spot without the guilt. Often all that is needed is a little tweak to turn an old standby into a brand-new classic.
In a funny kind of way, recipes are a bit like people: even the most dazzling dishes could benefit from a refresh after a while—a nip-and-tuck here, a bit of an update there. Just as with fashion, tastes and styles in food change, and what once hit all the right flavor notes sometimes seems a bit out of step a decade later. But that doesn’t mean that they should be taken out of rotation permanently. Take the awesomely rich and decadent mac and cheese from Everyday Italian.
Make no mistake, this recipe still kicks serious comfort-food butt and is something I absolutely crave now and then—just not every week or even every month. I wanted to come up with a dish that is much lower in fat and calories but just as creamy and satisfying. And to up the degree of difficulty even further, I wanted to make it gluten free! Made with rice pasta and two sharp cheeses rather than four creamier ones, I think this new version hits the spot without the guilt.
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Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!