Spring Shells and Cheese, Food Network Magazine April 2010
This dish is from a feature on grown-up versions of mac-n-cheese. So, it has vegetables and nutmeg? I guess those are mature flavors. And the cheese is gruyere and parmesan (well, we ran out of parmesan so topped up with fontina) instead of velveeta or cheddar.
It's good, and we will keep the recipe. It takes a little bit of time, which was fine today because no one in Cambridge was supposed to go outside, but might not be so great on other occasions. We made a half-batch which was good for about three people-- a friend came over to help us eat it. And he brought delicious challah too!
sounds very tasty. Your cooking blog has become a historical perspective on the Boston events.
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