CHEF TAISHI HAMILTON

{ CULINARY ARTS DIPLOMA, SECOND YEAR }

THIS RECIPE IS MY GO-TO WHEN MY GIRLFRIEND SAYS SHE WANTS MAC-AND-CHEESE. IT IS GREAT FOR PEOPLE WHO LIKE TO EXPERIMENT WITH THEIR COOKING. THERE ARE MANY OPPORTUNITIES FOR YOU TO ADD YOUR OWN PERSONAL FAVOURITE FLAVOUR COMBOS (AS I DO WITH BLUE CHEESE AND DATES, YUM!)

For the cheese, you’ll want to use block cheese, it will give that stringy, gooey feel you crave when it comes to mac-and-cheese. I usually choose two or three from the following cheeses (depending on what “kind” of mac-and-cheese I want, any combo will yield good results): sharp cheddar, gruyere, Gouda, mozzarella, Parmesan, Emmenthal, etc. The pasta you choose is also up to you. My personal favourites are small shells or rotini, but for the sake of this recipe we are sticking with the classic elbow macaroni.