Buy this book. For real. Buy this book.
And I know it sort of seems like a nonessential kind of cookbook. And honestly, I’m sure you’re probably thinking, “who loves Mac and Cheese THAT MUCH that they wrote an entire book highlighting all the various ways to make virtually the same dish?”
But I am telling you as a friend, BUY THIS BOOK AND NEVER LOOK BACK.
Do you know that this evening I made arguably the most restaurant-quality dish that I have ever made at home? Like, I’m pretty sure if I put this on a dish at Noodles and Company (any Midwesterners out there?), they would not know the difference. And at the end of the day, isn’t that the ultimate goal of home cooking? You want to be able to feel like you’re in a restaurant, but in the comfort of your own home, and preferably in those jammies that your parents have been telling you to throw out for years, but you just can’t seem to part with. (Don’t even pretend that you all don’t have a set like that!)
THIS, ladies and gentlemen, is what I made tonight, and will be enjoying tomorrow for lunch:
CLASSIC MAC AND CHEESE WITH BACON AND SPINACH.
And after this beautiful pot of magical, cheesy deliciousness was finally finished, I toasted some panko in the oven five minutes for an extra bit of crunchiness. I personally believe that mac and cheese always needs a little extra push, and toasted bread crumbs are certainly the way to do it.
BOTTOM LINE: BUY THE BOOK.
Buy the book, then tell me how it goes.
HAPPY BUYING/ MACARONI AND CHEESE EATING!