Nancy Young wrote:
> "Sheldon" > wrote
>
> > Nancy Young wrote:
>
> >> No, Daisy, it's not haute cuisine. I guess Giada's show gave you
> >> that idea. Those events she covers, they all try to top each other
> >> and they serve all kinds of things. Nothing wrong with mac n cheese,
> >> just that it's not gourmet, I don't care what you put in it.
> >
> > Typical box mac n' cheese is as gourmet as any pasta and jarred sauce
> > dish. But homemade from scratch mac n' cheese can be as gourmet as any
> > pasta dish from the best 5 star dago eatery. I haven't had box mac n'
> > cheese in nigh on 35 years. But two-three times a year I make my own
> > mac n' cheese from sctatch, usually with a quality cheddar but
> > sometimes a different cheese or a combo. I may bake it plain or gussie
> > it up by topping with a homemade garlicky crouton gratine, sometimes I
> > get the urge to add some sliced olives, or diced pepperoni, or...
> > sometimes a different shaped pasta, traditional elbows are fine but I
> > also like to use small shells.
>
> Oh, I love those shells, maybe I'll do that.
>
> > There' no reason whatsoever that mac n'
> > cheese can't be gourmet. Believe it or not there was made from scratch
> > mac n' cheese before there was boxed. Horn & Hardart served some
> > pretty good gourmet mac n' cheese.
>
> Horn and Hardart. Reminds me of my great aunt taking me
> around Manhattan ... once, literally ... on the Circle Line.

Me too... a school trip about the 4th grade. The same year another
school trip to Bedloes Island... I wonder how many know what's on
Bedloes Island without looking it up.

Sheldon