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The Cookstr Weekly: Mac & Cheese, Ten Ways

January 22, 2015
January 15, 2015

I loved making macaroni and cheese from the box as a kid. The careful boiling of the water, the measuring of the butter, the addition of the mysterious packet (even in the organic, less-processed versions of the original that predominantly stocked our pantry, the contents were always some version of bright orange). Even now, there’s a comfort in melding together the contents of that box, although when I do, on a day when the refrigerator is empty or there’s a snowstorm or someone’s home sick, I’m likely to add frozen peas, or fresh basil and spinach, and grate the ends of whatever ‘fancy’ cheeses are languishing in the back of the fridge into the mix.

One of the great joys of mac and cheese is its endless aptitude for customization: even purists must answer the questions of whether to add dry mustard, what cheese blend is best for melting and coating the pasta, and what pasta shape is most apt to snuggle the sauce into all its nooks and crannies. For those of us who are not purists, however, the possibilities for experimentation – with proteins, vegetables, herbs, and spices – are nearly infinite. Here are some ideas, below, but let us know your favorites. Even if the answer is the one from the box.

Warmest regards,
Kara Rota
Editorial Director

  by David Burke and Judith Choate

“This is my classic macaroni and cheese with just a bit of a bite from the horseradish to offset the richness. It is, as it has always been, easy to put together. My mom used to do it early in the morning and then throw the casserole in the oven just as we began asking “When’s dinner?” I can still remember the browning cheesy smell that would fill the house.”

– David Burke & Judith Choate

More Mac & Cheese Recipes from Cookstr 
 Greek Macaroni and Cheese by Lisa Schroeder
Mac and Cheese Salad with Buttermilk Dressing by Tom Douglas
Chicken Mac and Cheese by Sara Foster
Macaroni and Four Cheese by Ellie Krieger

 50th Anniversary Edition: The German Cookbook
  by Mimi Sheraton

We’ve always been big fans of Mimi Sheraton here at Cookstr – and we, along with countless others, have benefitted from her genius in the kitchen and on the page. Now, we are particularly excited about two Mimi Sheraton books: the 50th anniversary edition of her classic The German Cookbook, as well as Mimi’s brand new book, 1000 Foods to Eat Before You Die. Check out some of our favorite classic Mimi Sheraton recipes on Cookstr:
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