I'm still in Philly visiting family. While here it has been nice to not be head chef, but rather sous chef. My sister made this delicious baked Mac and Cheese, and I convinced her to write a post about it (she is a more eloquent writer than I am). This stuff is amazing and, as a bonus, it's low oxalate. The spiciness takes this mac and cheese to a whole new level. I can't wait to make it for Mr.Surly
Homemade macaroni and cheese can be spiced up: it’s fun to experiment with different pasta shapes and various cheeses. We like to add a little “kick” to our mac-n-cheese by using buffalo-wing cheese (if you have a hard time tracking down buffalo-wing cheese, you can just add a few teaspoons (or tablespoons, depending how spicy you like it) of wing sauce. I also like using different cheeses: asiago, romano, fontina, etc. The proportions of cheese aren’t important – you could use all cheddar cheese, or 1 pound of cheddar with ½ pound of fontina; it’s totally up to your preference.
It’s also fun to experiment with various pasta shapes: gemelli, fusilli, farfalline, vermiglioni, ruote, are the types I’ve tried.