Now for the really important part of this post, lets get back to my friend Cristina!! I have been a fan of hers since the first time I saw her blog, Her photography is amazing and her creations will have you drooling on your keyboard! You will love her “Tennie Notes ” ( my favorite part of her blog) they have so many helpful hints and insights to her finished product, taking the guess work out of the recipe!
So my friends lets give a big MTMF welcome to Christina form Teenie Cakes!!
- Used rosemary sourdough bread for the bread crumbs
- Note: You will discard the springs of thyme and bay leaf.
- Used low-fat milk (2%).
- Cheeses can get expensive. Without a doubt, Costco saves the day.
- The directions say to process the bread slices until finely ground. I liked mine a little chunkier, so I tore them into to very small pieces instead of using the food processor. I enjoyed more body of the bread that created a fantastic texture on the top of the mac and cheese.
3 slices white bread, crust removed
1/2 teaspoon paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
1/8 teaspoon cayenne pepper
3 cups low-fat milk
10 ounces grated Gruyère (about 4 cups)
6 ounces Velveeta, cut into small cubes
1 ounce blue cheese, crumbled (about 1/4 cup)
Freshly ground black pepper to taste
- For a 8″x8″ baking pan; about 30 minutes.
- For smaller individual-sized portions (as pictured) about 12-15 minutes.
Thanks everyone for stopping by my Guest Post Friday and now that your done, go on over to Teenie Cakes and say hi to Cristina!
Have a Great Weekend!!