After sampling an incredible white sharp cheddar at our neighborhood co-op, we enthusiastically bought a block of the cheese to take home. I had been craving macaroni and cheese, so this seemed like the perfect opportunity to make "$30 mac n cheese."
I'd never baked mac n cheese before (Annie's shells and white cheddar was as good as it got for me!), so I turned to the sweetest, most trustworthy felon on tv to provide
her take on this comfort food. You might have to hit the "read more" button a few times to see the recipe since she offers so many tips and tidbits of advice. Martha Stewart once proclaimed that she doesn't "do" comfort foods but...it's looking like she does, and I am very glad that she does!
I don't think we strayed from the recipe too far, so I'll jump straight to the description of this tasty treat! We stretched this pan of mac n cheese out for about a week, and I feel like it improved with age! It was creamy and delicious when it first came out of the oven, but after cooling it became more of the sliceable type of mac n cheese. I loved the crunchy breadcrumb and cheese topping. The recipe called for a dubious bajillion cups of milk, which led us to predict that it'd be almost soupy, but the noodles absorbed the liquid and oh my jeebus it was so tasty. We used organic milk and cheese and whole-wheaty noodles, so that means we can pretend it's healthy...right? Doesn't matter. So nom-alicious!
