Attendees at this weekend’s Mac-Off are likely to be exposed to a range of wild macaroni and cheese recipes by chefs trying to wow eventgoers — whose votes determine the People’s Choice title — with their creativity.
As an experimental mac evangelist, Stephanie Stiavetti strongly supports chefs thinking outside the blue-and-yellow box when concocting their entries. But the co-author of the forthcoming Melt: The Art of Macaroni and Cheese, written with fellow freelancer Garrett McCord, says any version of the iconic dish should be judged primarily on the quality of its ingredients.
“Our highest priority for superb mac-and-cheese is fresh ingredients,” Stiavetti says. “And don’t cook the personalities out of them.” Continue reading