Posts

Showing posts from October 9, 2016

Quick and Easy Mac & Cheese Goes Au Naturel

Image
I remember the "blond" stage of cooking for our sons. White bread, spaghetti with butter and that store-bought, powdered flavorless Parmesan cheese and, of course, Mac & Cheese. We kept boxes of Kraft Mac & Cheese in the pantry so we could make the boys food whenever they wanted.

Once they graduated from high school and left for college, we stopped making Mac & Cheese. A few months ago, I was cleaning out the pantry and found a box pushed way to the back. I think it expired in 2007.

Last week we were invited to a pot luck dinner party. For no reason in particular, the dish we were to bring was Mac & Cheese.
As classic American dishes have gotten make-overs in the past decade, restaurants now serve Mac & Cheese with lobster, Dungeness crab, shrimp, truffles, artisanal cheeses, blue cheese, heritage bacon, gruyere béchamel sauce and gluten free pasta.

For the dinner party I wanted to make a Mac & Cheese that was close to the comfort food we served the b…