Monday, November 7, 2011

Mac and Cheese

It's been a while since I've updated this blog with a new recipe. Here in Utah we've moved from warm weather in early fall to cold days with occasional small snowstorms, which have left accumulation in the mountains on the Wasatch Front.

So during these winter-like days I am craving and making comfort food. For those of you that are familiar with my cooking style, you know that I try to cook from scratch with fresh ingredients. I avoid eating processed foods - heck, when I lived in DC for the last 6 years I never owned a microwave. I do however have a weakness, and it's Stouffer's mac and cheese - I LOVE it! Even when I was microwave free I would buy it (on occasion) and bake it in my oven, which was a 45 minute commitment to get my cheesy, starchy fix.

I've made mac and cheese from scratch at home and it has never really satisfied my craving - somehow it's always been granular and lacking in flavor. So this week I attempted to make macaroni and cheese again, learning from my many mistakes in the past, and I feel like I finally found a recipe that's a keeper. It isn't low fat, and it's not healthy, but it's good, tasty, comfort food at its best.