Serious Eats: Recipes
Cook the Book: Macaroni and Cheese
Deborah Madison flavors the sauce for her macaroni and cheese with onion, bay leaf, garlic, and thyme and bakes it with Cheddar, Gruyère, Emmenthal, and fresh mozzarella. You can prepare it up to a day ahead of time and bake it when you're ready. Since fruit compliments cheese, Madison suggests pairing the dish with a fruit condiment (sweet-and-sour quinces, dried fruit, or apple-pear chutney) and a medium-bodied, fruit-forward Zinfandel.