Macaroni and cheese

It’s cold and rainy in the Pacific Northwest, while other parts of the nation sweat. This is perfect weather for one of the best comfort foods ever.

Baked macaroni and cheese may seem daunting if you’ve not made it before, but it’s not difficult. Several months ago my fella tried out a new recipe, courtesy of Alton Brown, and we loved it. Our party guests did too. The not-so-secret ingredients: onions and panko breadcrumbs. So crunchy.
Baked macaroni and cheese

But the other night I wanted to fix something quick and there wasn’t much in the proverbial pantry, so I thought a stovetop mac & cheese would be the thing. Did a little searching online and found a recipe I liked. It was from, coincidentally (?) Alton Brown. Okay, it’s nothing like baked macaroni and cheese, but definitely better than the stuff from a box! It calls for evaporated milk but I just used whole milk, and added some Beecher’s Flagship for extra cheesy flavor.
Stovetop mac & cheese

Update: stovetop mac & cheese does not make good leftovers.

Stick a feather in your cap and call it…


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