It’s about time for our mac & cheese of the month, isn’t it?
I’m away this weekend, in Toronto and then Hockley, at the very first Food Bloggers of Canada conference, and so in my absence I left some frozen meatballs and a casserole for the boys (which I fully expect to find in the fridge on Sunday), and I’m leaving this mac and cheese for you.
My sister texted it to me, having seen it on Food52… she knows there’s a good chance that if she texts me something, it will show up on the dinner table. (See: Shakshuka.) She always comes up with good finds – I should have her curate DwJ on the side.
The genius of this particular mac & cheese, besides the fact that there’s no cheese sauce to make, is that it’s baked on a rimmed baking sheet (read: all surface area), making it all crunchy top, no soft innards. If you’re all about the cheesy, crispy bits, you’ll want to make this.
In short, it’s perfect for leaving on the stovetop and picking at. Which is pretty much what we did.