I repeat: There’s a whole cookbook of macaroni and cheese recipes.
It is called Melt: The Art of Macaroni and Cheese. It came out last week.
I love macaroni and cheese. It’s pasta and cheese. How can it go wrong? And with all the different cheeses and pasta shapes out there, there are plenty of ways to get creative with it. Here is my personal recipe:
- Choose pasta (not a noodle kind). Cook it.
- Choose cheese(s). Grate.
- Choose vegetable(s). I like leafy vegetables with my mac n cheese, such as chard, kale or spinach, but chunkier veggies, such as carrots, broccoli and those kinds of things, are also great!
- Choose meat, maybe, such as a nice sausage or ground beef/pork. This is really optional, as you don’t always want to make your macaroni and cheese too complex!
- Choose spices. Go for ones with a kick, such as paprika, allspice or cumin, but do NOT overpower the cheese. The cheese is the best part.
- Gather your milk, butter and breadcrumbs. Chopped garlic and/or onion can be nice as well.
- Cook and bake!
- Eat it all! Just try to stop yourself!
Because it’s such an easy thing to make that is largely based on taste, I’m not sure there needs to be a whole book dedicated to it. But, as I said, I love macaroni and cheese, so I really want to see what’s in the book. As with any pasta dish, I rarely ever make macaroni and cheese the same way twice. However, there is one recipe, called Double-Dutch Mac and Cheese with Chard, that I hold onto because it probably has the best ratio of simplicity to deliciousness.
I am very sad that the cost of making macaroni and cheese (or ordering it in a restaurant) in China is almost prohibitively expensive.