The Alfred Terra Cotta Bakeware - a pictorial

I made mac & cheese tonight so that I could take photos of the miraculous bakeware.




Before I started cooking. See the sheen from the special finish?




Since Stuart was not joining me for dinner tonight, I felt no qualms about using just slightly more than a wildly excessive amount of the orange extra sharp cheddar he objects to. With a bit of fontina too. I make a heavy bechamel and add um, quite a bit of grated cheese.




Ready to go in a 375 F oven.




After 45 minutes... all crispy and brown just the way I like it! See how nicely the top edges along the pan browned?




This is just after dishing some up. The serving spoon removed the browned cheese sauce like it was barely adhered.




With a liberal finishing sprinkle of Smoked Red Savina from Mild to Wild Pepper Co.




Prior to going into the sink with a squirt of dish soap for a 2 minute soak in hot tap water.




After a minute or so with the sponge. You can see the parts where the pan is already drying.


I just adore this bakeware! Must.Get.More.

Oh my ... that looks unbelievable. The mac and cheese looks delicious too - see, I couldn't make that, because I have no self-restraint, and I would have eaten the whole thing.

Gorgeous photos, Cynthia, thank you for taking them. That's my food porn fix for the day..

Cheers, Celia

Great stuff, Cyn. I am with you on the ingredient list, too.

I would have eaten the whole thing.

Nah, not possible. That was a pound of dried pasta (cooked), almost half a cup each of butter and flour, 2 cups of milk, and a bit more than a pound of cheese!

Good thing I love it 'cause I'll have it several times over the next week!

Thanks, Joseph. Pure comfort food.

Cynthia, beautiful dishes and beautiful food. Thanks for posting.

Oh my indeed ! Makes my mouth water and my eyes green. Is the bakeware from Tufti Ceramics ?