Serious Eats: Recipes

Cook the Book: Macaroni and Cheese

If you say you don't like macaroni and cheese, that probably means you haven't had a really good version of it. Because everyone loves macaroni and cheese. It's one of those unwritten laws of food.

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.

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