Can I just say how much I love this macaroni? No, love is not a strong enough word. Worship. Am infatuated with. It's simple, actually, very simple, but three good experiences with it is enough to call it a winter. The first taste was back in May, when my friend Audra brought it cooked in a crockpot and shared the recipe (warning me not to freak out because she didn't use any meat). I kept meaning to make it, but finally got around to it early in October. I used white wine instead of broth, which I highly, highly recommend. It gives it a very sophisticated taste. I used Pinot Grigio, and as you can see I like a glass with my macaroni. I also only used 1/2 a cup each mozzarella and (freshly grated) parmesan and rounded it out with 1/2 a cup each havarti and fontina. I didn't do the extra cheese on top, and I used a 13 x 9 glass pan. This is the result.
The second time, a couple of weeks later, I repeated the recipe but used the fantastic Sortie Sara cheese I told you about receiving for Blogging by Mail. Oh. My. God. This blew me away, quite seriously. I can conjure the taste up in my mouth perfectly now, two weeks later, and wish I had a plateful. You have to like strong cheeses, but if you do, it's perfect. I did put the extra cheese on top, which was a good move. Well, you can clearly see that. Would you like a little macaroni with your cheese, sir? Yes, this macaroni does involve a teeny tiny bit of work in terms of grating cheese and making a sauce on the stove, but not too much. With the Sortie Sara, I just diced it, and you could do that with any soft cheese. Play around with cheeses and combinations, and don't be afraid of the strong stuff. Bon appetit!(Oh, and speaking of that - do you know how happy I am that Bon Appetit has budget recipes this month? I haven't looked at them yet, but I've been disappointed with Bon Appetit since I ordered it a few months ago and hopefully this will change my mind.)
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