It’s cold. It’s dark. It’s wet. There’s only one thing to do: Console ourselves with macaroni and cheese.
There are a lot of mac ‘n’ cheese recipes out there, but one by Mark Bittman caught my eye a few weeks ago, and it turned out to be the perfect meal for me to feed a bunch of hungry sports fans on Monday.
Bittman’s recipe has a few more steps than others I’ve tried, but it’s forgiving and the end result was fantastic. The aforementioned horde of sports fans ate it up in no time.
The recipe calls for sharp cheddar. I used a nice 8-ounce chunk of extra-sharp Tillamook white cheddar, plus about half a small log of creamy goat cheese to soften the flavors a little. And I put in a few shakes of Tabasco sauce for some extra zing. Bittman offers some variations of his own, including one to make the recipe simpler and (heaven help us) another to make it richer, if you think your heart can take that.
Hungry yet? Then head here for the recipe. It also appears in his cookbooks “How to Cook Everything” and “How to Cook Everything Vegetarian,” if you happen to already be a Bittman fan.
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