Macaroni and Cheese is one of my favorite meals. I love gourmet versions, Annie’s, and even good ole Kraft; truthfully, I will eat it in any form. That being said, as an adult, I’ve really tried to “keep it classy” and make more “adult” versions of this kid-friendly dish. Knowing this, Tyler very thoughtfully bought me The Mac and Cheese Cookbook as one of my Hannukah gifts this year.
The cookbook was written by two ladies who own a restaurant, Homeroom, that specializes in, you guessed it, mac and cheese! The book contains a variety of mac and cheese recipes as well as sides and desserts to complement the cheesy main dish. It’s been about a month since Hannukah ended, but last night I finally put the book to good use, making “Vermont White Cheddar Mac and Cheese”.
The recipe was easy to execute, as there are few ingredients and detailed instructions. I was actually hoping the instructions would include baking so I could use my newly acquired ramekins. Unfortunately, it did not, but I used the ramekins anyway to serve our meal.
Despite its unsophisticated appearance, the mac and cheese was fabulous, which caused both Tyler and I to shovel down several bites before taking a breath. The meal was also very filling. While Tyler finished his whole dish, I actually ended up leaving a few scrumptious bites at the end. My tummy was happily and quickly filled with this dish. =)