A quick search on the New York Times website brought me to this archived article, from the NYT’s Julia Moskin. Sadly, finding a good recipe was not this simple, and seriously, when did mac-and-cheese get so gussied up? Bacon? Onions? Mushrooms? Blue cheeses? Heavy creams? Bechamel sauces with low proportions of mild cheeses? Curry? Blech! Look, there’s a place for fancy, and childhood classics aren’t it. There’s no comparison, not even a nominal one, to the box mixes, and if I told that the essence of most recipes is to boil milk, stir in cheese, pour it over par-baked pasta and bake it until it’s crusted, would you then believe me? It’s not really my favorite thing, but would that score me points with my eternal-inner-child husband or what? As I searched fruitlessly for a good basic recipe that was neither a pot de crème nor a puddle of ganache, I remembered that I also had a chunk of Cabot extra sharp cheddar to use up and now do you see how these things come to pass? Mac and cheese is one of these sinful beauts that I encourage everyone to make, at least once, from scratch. It’s sat unopened in the fridge since, leaving me the quandary of finding a recipe that used a large quantity of it, as my inner Yiddishe Mama would not allow me to let it go bad, and god knows I am not earnest enough to actually make my morning lattes at home. The quart of whole milk had been purchased last Saturday with the intention of using it in aforementioned spinach quiche, which, oops, didn’t require any. And yes, I know you are snickering, because how on earth can one innocently go about a process than concludes with spooning into a deep casserole dish crusted with cheese and pasta in a two to one ratio? Well, you’re me, that’s how and you needed to use up some milk. You know, this really started out far more innocently than it now may seem.
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