Homemade Mac and Cheese

Happy 2015! 

To celebrate, how about a warm dish of comfort—homemade macaroni and cheese! I know for those of you with weight-loss resolutions this might not be the recipe to start off the year. For me, when the cold January winds are blowing and the glow of the holidays starts to fade, I want comfort food to warm my winter meals.

The great thing about mac and cheese is the flexibility of the recipe. Pretty much any melting cheese and seasonings will work. Just follow your taste buds. I made this one with Gruyere and extra-sharp cheddar, but in the past I've used Fontina, provolone, and Monterey jack. This one also has dried English mustard and a touch of cayenne pepper, but sometimes I add a little nutmeg, too. I recently saw a TV chef add cooked kale to a mac and cheese, and I plan to try adding some cooked spinach to my next one. Ham, bacon, and grilled chicken also make great additions. Once you have the basic recipe, you can play around with it however you like.

Mac and cheese is also a great make-ahead dish. Just pop it into the refrigerator or freezer, and then bake it when you’re ready.

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