When I make mac and cheese I always bake two and freeze one. When reheated, its never as creamy as I'd like - good but not creamy. Should I freeze it unbaked instead ? or maybe make it extra creamy before baking ?
The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. Artichokes stand out like flavorful little gems amongst the chewy noodles. Pair with a side salad for a complete meal.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.