This past Saturday was rainy and gray and made me want to bundle up under a million blankets and eat warm, good, gooey things. This inspired me to try my hand at making another batch of mac and cheese, one of my most favorite things to eat of all time. I’ve tried a few recipes in the past and none were quite memorable, including Ina Garten’s version which left me oddly disappointed. That all changed this weekend when I tried the Pioneer Woman’s Fancy Macaroni recipe. Holy heck. It was amazingly cheesy, gooey, savory, and flavorful–the best macaroni and cheese I’ve ever had. This recipe calls for caramelized onions and lots of bacon, which I think lends a lovely meatiness to the pasta, making this a great stand alone dish and not just a delicious side.
The cheeses I used were chevre (a soft goat cheese), parmesan, and a blend of gruyere, fontina, and swiss. Next time I think I might cut back on the goat cheese a bit since it’s not a flavor I particularly enjoy, although it did add a nice tanginess.
“There’s so many ways to love ya
Got me like oh my gosh, I’m so in love
I found you finally, you make me want to say
oh, oh, oh, oh, oh, oh, oh, oh, oh”
(I know what you’re thinking. But what can I say? I’m a woman in love!)