Get the Recipe
Everything you need to know about eating and cooking with curds
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.
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.
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.
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