Ok – maybe not a star, but I was asked to demonstrate my Mac & Cheese with Pears recipe on our local PBS station as a part of their KCTSCooks program. Twice a year our station asks for recipe submissions for a category of recipe – this show was about Pasta, Rice & Grains. They generally get 300+ submissions from all over and ask a small portion of folks to share their recipe on the air – I was one of 12. I had practiced at home a few weeks prior, showing my pal Jacquie how I prepared the dish and having her help me. I had to bring a finished dish, my demo pasta precooked, the rest of the ingredients,and a pre-made pot of the cheese sauce so it would all fit into the 10 minute segment. The day before heading to Seattle, I did all my prep and practiced in my head as I made two full recipes of the pasta and cheese sauce, packaged up my other ingredients and finished the full recipe so that, by the magic of television, a finished casserole could be removed from the oven for the unveiling. (Please note that the measurements aren’t exact on the video and that you are welcome to purchase the book from KCTS to get all the other recipes.) As I was preparing to go on – and it was shown LIVE, people! – I decided to pre-chop my onions to avoid crying and getting snotty on camera. (it was a good call). I was scheduled about halfway through, so I had plenty of time to be nervous and watch some of the people ahead of me. I was right after a low-fat, Vegan, gluten-free recipe – pretty much the opposite of my recipe which was fatty, gluten-filled and had meat, milk and cheese!Variety is the spice of life -am I right, people?
I’ve posted my Mac & Cheese recipe before, but I’ve jazzed it up some since – a recipe isn’t any good unless you can deviate from the printed text to make it your own! This version uses extra sharp cheddar (white) cheese as well as bleu cheese for the sauce.