posted by July 17 at 12:20 PMon
So a couple days ago, I put out a call for macaroni and cheese recipes. I received, via comments and e-mail, 12 recipes. I will make them all, I promise, even if it takes me a year.
But for various reasons I tried Bethany’s recipe from the Silver Palate Cookbook first. One of my primary reasons had to do with the fact that it looked the cheesiest and involved a roux, which is something that I like in my macaroni and cheese. The other important reason is that I was making it for a going-away party, and the bread initials on Bethany’s recipe seemed like a cheap and easy way to pay tribute. She’s right when she says that “The bread-monogram may seem overly Martha, but people will fucking love it, including you:” it was easy and was a big hit at the dinner.
And it was, as they say, motherfucking delicious. It didn’t take a whole lot of work—anything that takes less than twenty minutes to prepare isn’t a labor-intensive meal, in my book—and it was quite possibly the cheesiest mac and cheese I’ve ever had, without just being a bunch of cheese dumped on macaroni, if you catch my drift. (I didn’t take a picture because I’ve never been able to make food look photo-worthy.)
The only thing I’d change, if I had it all to do over again, would be to add just a touch of dill or something like that to make it a little more complex. But I will definitely make this recipe again, and you should give it a shot, too. Cheers to you, Ms. Clement, on your excellent recipe. Thanks.