... but a really easy one and so, so delicious! There are hundreds of mac and cheese recipes from all over the world and most of them are good, some are great and now and then you find one that is outstanding. (The recipe that is gluten-free and has non-dairy cheese does not qualify, however.) Who doesn't love the cheesey goodness of those tiny elbows smothered in cheese and cream stuff? But think about it: one pot to cook the macaroni in, a colander to drain it, another pot to make the bechamel/cheese sauce and a casserole to bake it in. Too many pots, too many steps.
So here we have this recipe which takes so little time and so little effort and produces a really good mac 'n cheese, way better than I was expecting. You can add to it if you are so inclined. Next time I will probably add a finely diced jalapeno pepper or will stir some raw broccoli in half way through. A little ham would be good, as would a final topping of crunchy bread crumbs. But as it stands, it's really fine. It takes about 10 minutes max to get into the oven and an hour to bake, 15 - 20 minutes to stand and firm up and that's it. Seriously, check it out. With a nice salad and a glass or two of wine, you are done and you are very, very happy.
http://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese
Two thumbs up.
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