Beer mac & cheese and those ubiquitous Dutch spareribs.

Beer macaroni & cheese.  I only had Leffe blond in the fridge.  I’d pick a stronger beer next time, although I was surprised and pleased at how prominent the beery flavor was.  So delicious with cheese.  This was a typical roux base, add cheese, add noodles, then bake recipe.  I actually thought it was better as a stovetop recipe with the cheese sauce and noodles, not baked, but I guess since I’m from the Stouffer’s persuasion of the mac & cheese spectrum, it makes sense.

For some reason, spareribs is a really popular dish here.  I have no idea why.  Potatoes, I can understand.  Pancakes, a little less so, but it’s still fine.  Spareribs?  Especially all you can eat spare ribs?  I don’t know, but I think this concept would do extremely well in the U.S.  Anyway, I picked some up from Albert Heijn and popped them in the oven.  Yum.

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About ireneenroute

This is a blog full of photos taken by a cell phone.
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