From its humble beginnings in Italy, Mac and Cheese has long taken over North American kitchens; but far from being just a ‘Kraft dinner’ staple, the humble Mac and Cheese has now taken on a new life and reaches every further into the gourmet aisle.
This week Jonathan, Darren and William explore what it really takes to make a good Mac and Cheese, as ever stripping it back to the basics that you need to know to make this Canadian staple part of your regular cooking repertoire.
Saffron Mac and Cheese:
Ingredients:
Instructions:
Cook the Pasta:
Prepare the Saffron:
Make the Cheese Sauce:
Combine Pasta and Cheese Sauce:
Optional Topping:
Episode 23: Eatmore Sprouts
Episode 22: Chef Andrew Stigant of Crown Isle Resort
Episode 21: Darren Howlett of Kamma Bento Sushi
Episode 20: Winter Gardening with Arzeena Hamir
Episode 19: Tina Willard-Stepen of Seeds Food Market.
Episode 18: Hans Peter Meyer
Flavour
Episode 17: Island Bison
Episode 16: Chef Lesley Stav
Episode 15: Tannadice Farms and Primal Girl
Episode 14: Flavour, The North Islands Gourmet Picnic
Episode 13: Arzeena Hamir of Amara Farm
Episode 12: Chef Aaron Rail
Episode 11: Island Soda Works
Episode 10:Ray Silvey from Fanny Bay Oysters
Episode 9: Tree Island Gourmet Yogurt
Episode Eight: The New Hope
Episode Seven: The Comox Valley $100 Challenge
Episode Six: Commercial fishing family
Episode Five: Halstead Farm
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