As I mentioned, I’ve just come home from being out of town for a week of family time. As it is, grocery shopping is not one of my favorite activities. But there’s something about coming home from a trip that makes it even more of a struggle. Thursday I avoided it entirely by sending the fiancee to pick up burritos for dinner. Friday I kept putting it off until finally it was 5:30 and if we wanted to eat, I needed to go. But of course, by then there wasn’t time to make the pierogis I had planned. The solution? Macaroni and cheese.
I happen to think that macaroni and cheese with only one kind of cheese is vastly inferior to those that mix at least three kinds, preferably more. However, there’s something to be said for the simplicity of using just one cheese, not to mention the cost. So I would consider this macaroni and cheese, from Alton Brown’s recipe, to be the ultimate cheddar-only version. Although that’s not to say it went off without a hitch…
Seriously, Alton? I love a high cheese-to-pasta ratio as much as the next girl, but look at that! That’s not a casserole, that’s soup! Perhaps I should have reduced the sauce a little more. But no big deal, I just boiled up a few more handfuls of pasta.
The topping of mac and cheese is a serious issue of contention in our house. If it were up to me, it would be topped with a mix of cheese and wheat germ, and also baked in a large, shallow pan to maximize the crispy topping. If it were up to John, there would be nothing more than a light sprinkle of cheese. But the toasted panko bread crumbs were an excellent compromise.