One of the best parts of being a Mama is that I eat more macaroni & cheese than I did before. I'm not talking about the day-glo-powder-in-a-box macaroni & cheese. No Mamas, I mean the gooey, creamy fresh stuff.
You can imagine my joy when I found this recipe for macaroni & cheese all grown up, over at the New York Times. This mac & cheese doesn't mess around. It's got basil, oregano, garlic, tomato, goat cheese and Parmesan cheese. It's a mac & cheese that' sure to please the sippy cup crowd as well as the pinot noir sippers.
Bon appetit!
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4 comments:
Oh, how I love mac & cheese. This one looks like a keeper. I love that it's a "recipe for health," too. Thanks, Meaghan!
Hey, wait, how much pasta do you think this requires? The recipe doesn't say...
I know! I'm not sure how it qualifies as a "recipe for health," but I'll take it.
It looks like you use a pound of pasta. I am so trying this one!
They fixed the recipe -- you're right, it's a pound. I want this NOW!
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