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I apologize in advance for the photos, which don’t do justice to the deliciousness of this M & C. Thankfully, the winter solstice is coming, and then we’ll start to see more daylight after 4pm. So this mac & cheese. It came from a book I’ve had by my bedside for months, that I finally picked up the other night and read a story out of. It’s a compilation of the best food writing of 2006 (probably the year I put it beside my bed), and the story I read on this particular night was written by Julia Moskin for the New York Times. (I have to say – I like her photo better. More cheese?) The difference between this particular recipe and the bazillion of other macaroni and cheeses out there: you blend up the cheese and milk and then bake it with raw macaroni, rather than boil the noodles and mix up a white sauce with loads of grated cheese in it, whichContinue reading