Being on the other side of the world in a warm climate for the first two weeks of December has definitely had on impact on me regarding this year's holiday season. Yes, I know it's December 22nd, but it does not feel at all like Christmas to me; it doesn't even feel close. This, of course, has led to my scrambling around like a crazy person trying to get my typical holiday things done; tomorrow night is reserved for building staff tips and toffee-making. Not even sure I'll have time for the granola before Christmas day with my family.
I've also given very little thought to what I'll be doing for my birthday (the day after Christmas) and New Year's Eve. I do know, however, that I'll be eating mac & cheese and watching The Big Lebowski on New Year's Day. That's a tradition not to be messed with.
Would you share your go-to (and polish-off) recipe? I'll trade you my favorite Swiss cheese mix after the first ha' dozen tries ( not too mysterious, it's bound to include Sbrinz ).
Posted by: Sean Wagner | December 23, 2011 at 12:11 PM
This is my basic recipe, but I tweak it all the time. I like to add fontina to the cheese mix, and I often swap out evaporated skim milk for some of the milk.
Posted by: Laren | December 23, 2011 at 03:19 PM
Believe it or not, Fresh Direct has totally awesome mac and cheese, and it's available in sizes from individual serving to a crowd pleasing mega portion. It's very rich, has a great topping, tastes of several types of cheeses, and basically is as good as anything I have either made myself, or have tried elsewhere. Admittedly is costs more than making it yourself, but if you use really good cheese, that might not be the case.
Posted by: Mom#1 | December 26, 2011 at 03:39 PM
Whole post daze. Thank you! It may take a while, but I'll report back. Yum!
Posted by: Sean Wagner | January 03, 2012 at 02:43 PM
Checking in early after but the first attempt - but a good one!
Salient point of my cheesescapade: Using Vacherin Mont d'Or (a rather runny fromage of lofty tradition) and topping off with gruyere in hommage to your recipe (no sbrinz!!) and the vacherin. Delicious!
Slight variations were using Estragon mustard and seasoning with a wee pinch of nutmeg. Also, leaving the pasta ever so slightly undercooked.
Posted by: Sean Wagner | January 22, 2012 at 06:50 AM
Ooh -- sounds tasty!!
Posted by: Laren | January 30, 2012 at 12:34 PM