There are two benefits to getting a sourdough starter going. One: you have a working starter and can bake yummy breads when you like. Two: you can stop talking about the starter all the time. OK, so I cannot guarantee that I won’t post about making bread with the starter again, but hopefully, you’ve seen the last of foamy, frothy starter pictures. And I know at least one of you is happy to hear that!
I’ve been looking around for a good mac and cheese recipe for a while and have even attempted a few. So far, I would say that this recipe, adapted from one by the always-trusty Ina Garten, is the best I’ve tried and will probably be the basis of all my future mac and cheese endeavors. It’s got an excellent bechamel sauce, a decent sauce-to-pasta ratio, and a really crunchy breadcrumb topping.
Of course, since mac and cheese is so conducive to variations, I have no intention of making the exact same recipe twice. This time around, I omitted the bacon in the original recipe for the sake of eating less meat, but next time around, I might not be as disciplined. A couple handfuls of peppery arugula would be excellent here too, as would green peas, wild mushrooms, corn, etc etc. The list just goes on.
(Adapted from this recipe by Ina Garten)