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The official credit card of Serious Eats

Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Serious Cheese

Say cheese! We recommend, review, and eat a lot of cheese.

The Serious Eats Team
297 Printer-Friendly Version
Published: November 19, 2013 Last Updated: September 7, 2018

20131118-melt-cover.jpg

[Photographs: Matt Armendariz]

Get the Recipe

  • Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

It's always exciting for us when a SE contributor gets a book deal. It's even more exciting when the book comes out full of chock-full delicious recipes, beautiful pictures, and useful, fun information. Serious Cheese columnist Stephanie Stiavetti's and collaborator Garret McCord's new book, Melt: The Art of Macaroni and Cheese, accomplishes all that and more.

20131118-melt-grueyerecheese2.jpg

Gruyère and Emmentaler macaroni with ham and cubed sourdough

Yes, the book is all about that comfort food classic, mac and cheese. But forget the version you knew as a kid—Melt is all about giving the dish a gourmet makeover, focusing on grown-up versions with artisanal cheese and a wide array of pastas. In true serious cheese style, it comes complete with a cheese compendium and resources for shopping, storing, cooking with, and presenting the many fine varieties featured in the book.

20131118-melt-shells.jpg

Shell pasta with Point Reyes Original Blue, pecans, and figs

The chapters are organized by style, including creamy stovetop macs, hearty casseroles, refreshing salads, and even some desserts. Recipes range from a sweet-and-savory shell pasta with Point Reyes Original Blue, pecans, and figs to to rich fusilli with Brillat-Savarin ("the ice cream of cheese"), pears, fennel, and torn croissant topping. And while many are perfect for the chilly winter months ahead, there are lighter options for summer, too, like the rotini with Drunken Goat Cheese, edamame, and fennel.

Win the Book!

We have three copies of Melt to give away this week. All you have to do is tell us in the comments what you consider the perfect additions to macaroni and cheese. Are you a bacon kind of guy or gal? Like the sweetness of figs? Go crazy with chopped veggies? Lay it on us! Three lucky winners will be randomly selected at 12 p.m. EST on Friday, November 22.

This contest will close Friday, November 22 at 12 p.m. EST. One entry per community member. Winners must provide US or Canadian mailing address upon confirmation of win. Standard Serious Eats contest rules apply.

Get the Recipe

  • Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

    View Recipe »

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

The Serious Eats Team
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Eating everything in sight (and talking incessantly about it) since 2006. Learn more on our About page, and find out who’s to blame on our masthead.

297 Printer-Friendly Version
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SERIOUS EATS:  ALL ABOUT

Cheese

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