You say cheese, and I say “Where? Can I have some?”
Yes, I love cheese. But who doesn’t? Cheese is fantastic. And it comes in so many wonderful, varied flavors. Just gazing at the vast offerings of our Whole Foods cheese monger — a tiny fraction, I’m sure, of the true number of manufactured cheeses — makes me weak in the knees. Tasting all these cheeses is a worthy obsession for a lifetime. Every time I think I’m at the ultimate cheese summit, I discover that there’s yet more Everest to climb. Right now, for example, I’m obsessed with bleu cheese. But there are so many bleus! What can a girl do? Try them all, of course.
But I digress. We’re talking today about macaroni and cheese. And nevermind about the macaroni. The cheese is the thing. Here my husband has combined four glorious cheeses to make a zesty, sharp, melty delicious sauce that smothers the pallid macaroni and raises mac and cheese to new heights. And unlike the familiar Kraft macaroni and cheese — which fond childhood memories will not allow me to knock — this is a hearty, delicious casserole dish. You have to power your spoon through a wonderfully crunchy bread crumb layer to mound out the steaming, cheesy macaroni and its dairy-ful sauce.
My stomach is growling just thinking about it. Yours, too? Read on for my hubby’s recipe.