Why not macaroni and cheese? Because the cheese is so much more prominent in this recipe than the mac. Gruyere and blue, you've never been so lovely. Oh, and the caramelized onions don't hurt either.
Want to know how I did it? Ask!
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AHHH YOU'RE BACK AND YOU'RE FOOD BLOGGING! Pardon the caps, I'm just super excited :)
ReplyDelete-irina d