Hellooooo, fraaaaands! I have a big announcement — decision, if you will — and I can’t wait to share the gooey deets. I mean, this is big. I’ve struggled, grappled, waffled, and FINALLY came to a determination: this *ridiculous* macaroni and cheese would hands down be my choice for a final meal on planet earth. Ooey, gooey, creamy, dreamy macaroni [it even rhymes! Ba-dum tshh!] and cheese perfection. And the best part? I don’t even have to WAIT for my last breath in life…. I can eat it forever, because #yolo [and trust me, I couldn’t wait if I tried]. I know, big news, guys, big news.
It’s funny how as a kid my favorite food was macaroni and cheese [and hot dogs… together, naturally.] and things haven’t really changed much [except minor things — things like a job, not so much recess any more… *nostalgia sets in*]. But serious biz, this is my total weakness. My achilles heel. There’s something about this decadent cheese sauce, baked to bubbly perfection with a cruncy, salty, cheesy golden-brown topping… total texture goals. That’s a thing, right?
I mean, I gotta be honest. There are some close runner-ups: hot Italian sausage and caramelized onion pizza, melt-in-your mouth red wine pot roast… but none quite like this mac and cheese. Aside from being incredible, it would also be a killer side dish for Turkey day. You know, *that* day when carbs don’t count! Except I’ve REALLY just felt like I’ve had to practice leading up to this Thanksgiving [you wouldn’t want to look like a rookie or anything… family can be so judgy!] so I’ve basically just been carbloading on the reg.
The sous chef and I are going to a beach in Mexico this February for a winter getaway, and things are not looking good for the sous chef’s view all vacay. I keep tell him I’m working on my shape… it just so happens to be round! *pours a glass of wine*