Spin Dip Mac and cheese in the Lab
The recipe lab is a busy place, and it is full of cheese. Mac and cheese, if you will. Chips and dip are my all time favorite bar food, and I like to try and translate them into something I can eat at home without as much guilt. It’s still insanely cheesy and relatively unhealthy, but whatever. It’s a meal, not a dip.
This is just the beginning. There are obvious improvements to make, which you will see later on.
RECIPE LAB UPDATE!!
So it begins.
My first challenge in the recipe lab is going to be cheesy. Mac and cheesy, if you will. Since moving to Delaware, I’ve come to love hot crab dip. The other day, I had an idea to turn it into a mac and cheese. I know it’s been done before, especially now that I’ve started to do some research, but I want to make something that is all me. That meant starting from the base, a crab dip itself.
I started off using the old bay standard hot crab dip recipe, and these are the flavor adjustments I made for the crab dip that will eventually become my mac and cheese template. I just added hot sauce. That is the only modification to the recipe that I made, so I won't bother typing it up a new. If you want to make it like me, just toss a couple shakes of hot sauce into your mix while you're bringing the cream cheese and mayo together.
I already know I won’t be putting mayo in a mac and cheese, so there’s that much. This has helped me get to know the ingredients used in most crab dip recipes. I think this is how each of these 'recipe lab' portions will go. We'll tweak already existing recipes to get to something I can call my own. Keep an eye out for that in the next few weeks.
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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