Fall is comfort food season. The cold weather signals the arrival of stews, casseroles, and macaroni and cheese.
Back in college, my roommates and I adhered to the Joy of Cooking
recipe, and for a good reason. It was delicious, not too complicated,
and reheated nicely as leftovers. Last month, I decided to branch out
and try a different recipe, using the always trusted Martha Stewart. I
followed Deb's adaptation over on Smitten Kitchen, but made some
adjustments myself, including the amount of pasta. Perhaps we're just
pigs in my house, but I doubled the recipe to make it two pounds of
pasta, and we still finished it the second day. (I would say it serves
about 10, with the doubling of the noodles.) The combination of Gruyère
and white cheddar is delicious, if not pricey, decadence. The crispy
breadcrumbs on top give an otherwise mushy dish a welcome variety in
texture. I think it shall be referred to as crack mac and cheese from
now on. Recipe here.
