Photo | Amy Dragoo
“The thing I like about mac and cheese is you can throw anything in there,” said Tim Smith, chef at the Station Taproom in Downingtown. Recently, Smith was interviewed by Daily Local’s Justin McAneny for an article revealing that mac and cheese is—of course—comforting all year round.
“For the Mac ‘n’ Cheese dish that is offered as a dinner, not a side, at the Station Taproom, Smith came up with the current recipe by playing with different flavors that he liked that aren’t usually found in macaroni and cheese,” wrote McAneny. “Some of the ingredients include fontina cheese, white wine, leeks, sun-dried tomatoes and bacon.”
To continue reading about Smith’s delicious dish, watch an instructional how to prepare it or for much more mac and cheese discussion, click here.