Photograph from jslander on Flickr The humble mac and cheese—that staple of American wholesomeness—is experiencing somewhat of a renaissance as of late. From authoritative recipes to a survey of the 20 best places to get mac and cheese in New York City, to a segment on Good Morning America featuring cheese, bacon, garlic, noodles, Emeril Lagasse, and a well-meaning North Carolinian, everything's coming up cheesy noodles in 2008. Then again, did the dish ever go out of style? As has been mentioned here before, the New York Times stirred up controversy two years ago by publishing a widely popular recipe that flagrantly snubbed béchamel lovers everywhere. Still, a fundamental question goes unanswered: what are the best cheeses to use...
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Ian Golder collects boxes of macaroni & cheese. Lots of them. Or he had collected them at one time; his list of 192 boxes only goes up to 1999. Did his dream of collecting more macaroni & cheese boxes die out? Can anyone else pick up the slack? Think of all the undocumented boxes of macaroni & cheese lurking out there without an Internet home, a home that is crucial for the impartation of macaroni & cheese knowledge onto future generations. The thought of a future devoid of such information is almost as scary as the first time I made Kraft macaroni & cheese and ended up with a semi-edible mass of entwined pasta elbows suffocating in grainy, glowing...
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