Cheese and fruit are a pretty well known and loved combination (not just fresh like on a cheese board, but things like chutney too), I don’t see why it wouldn’t work (I wouldn’t eat it because I don’t like raisins, but I don’t object to the idea)
Figs make amazing pizza toppers. Especially with feta or goat cheese. I could see it working in theory for sure, but like you, I am not a big fan of raisins in general lol
Yeah, totally. I’ve had cheese that was aged in raisins. Fruit and cheese are friends.
I’m very selective about my raisin eating. I don’t tend to like them in desserts, but love them in savory dishes. A lot of cuisines utilize raisins in this manner - North Africa and Mexico immediately come to mind.
I think the issue here is ultimately about texture more than flavor. I don’t want a chewy raisin in a rich, melty sauce. They’re good in kugel, which are also made of noodles, but the texture is very different. They’re springy, tender, and solid. Much more welcoming of raisins.
Beyond that, I don’t really want any major modifications to my mac and cheese. It’s comfort food and part of that comfort is how familiar it is. I don’t really want anything in there. Even something like bacon or tomatoes, both of which would probably taste really good. Mac and cheese is just one of those things that I want to enjoy simply. Additional ingredients would only detract from the experience.
Cheese and fruit are a pretty well known and loved combination (not just fresh like on a cheese board, but things like chutney too), I don’t see why it wouldn’t work (I wouldn’t eat it because I don’t like raisins, but I don’t object to the idea)
Figs make amazing pizza toppers. Especially with feta or goat cheese. I could see it working in theory for sure, but like you, I am not a big fan of raisins in general lol
Yeah, totally. I’ve had cheese that was aged in raisins. Fruit and cheese are friends.
I’m very selective about my raisin eating. I don’t tend to like them in desserts, but love them in savory dishes. A lot of cuisines utilize raisins in this manner - North Africa and Mexico immediately come to mind.
I think the issue here is ultimately about texture more than flavor. I don’t want a chewy raisin in a rich, melty sauce. They’re good in kugel, which are also made of noodles, but the texture is very different. They’re springy, tender, and solid. Much more welcoming of raisins.
Beyond that, I don’t really want any major modifications to my mac and cheese. It’s comfort food and part of that comfort is how familiar it is. I don’t really want anything in there. Even something like bacon or tomatoes, both of which would probably taste really good. Mac and cheese is just one of those things that I want to enjoy simply. Additional ingredients would only detract from the experience.