Recipes

After receiving so many compliments on my mac and cheese, I gotta stop the illusion. It's not actually my recipe. I got it outta the Amy Sedaris book "I Like You: Hospitality Under the Influence." The gouda cheese gives it an extra punch, making the dish a little more gourmet than usual.

Ingredients
1 box elbow macaroni
1 stick butter
1 cup grated smoked Gouda
1 cup grated white Monterey Jack cheese
2 cups grated mild yellow Cheddar cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/4 cup milk
Salt and pepper to taste

Topping:
1/2 cup grated Parmesan cheese
1 cup bread crumbs
2 TBLS chopped parsley
Salt and pepper to taste
8 thin pats of butter to go on top

Boil macaroni in salted water to al dente. At the same time melt together all other ingredients, except the toppings of course.

Drain macaroni and put back into the pot. After cheese mixture is melted, mix well with the macaroni. Pour into 2-quart casserole dish.

For topping, mix all ingredients (except butter) and sprinkle on the macaroni and cheese. Top with pats of butter. Bake at 425 degrees F for 20-25 minutes.

P.S. I sometimes throw in a little extra cheese and take out a little pasta to make it a little cheesier.

Recipe by Jennifer McCullen

Commentary by K.O.