Eat up: mac & cheese (with a kick)

Eat up: mac & cheese (with a kick)

Macaroni and cheese is one of my absolute favorite foods. I order it at restaurants pretty much whenever I can (Prosperity in Tremont is my local favorite), and I really enjoy making it at home as well. I think it’s the ultimate comfort food, and it’s perfect for these cold, winter days (or a sunny, summer day — who cares!). Many years ago one of my friends introduced me to this recipe and I’ve been making it ever since, with my own spin.

Here’s what I’ve learned: mac and cheese is all about the cheese. It doesn’t need to be fancy (I usually use the generic store brands) but it needs to be really flavorful. One time I used just a regular cheddar and it was so bland. You need extra sharp cheddar, and then, my piece de resistance: pepper jack. The jack gives this mac and cheese a kick that’s totally unexpected… and totally good.

Here’s what you need for my mac and cheese (with a kick):

16 oz. elbow macaroni 1/4 cup diced onions 3 cups extra sharp cheddar, shredded 1 cup pepper jack, shredded 1-1/2 cup sour cream 1/2 cup milk 1 Tbs. dijon mustard (or if you live in Cleveland, stadium mustard, since it’s all we own, even though after seven years of living here I still won’t eat it on a hot dog and I still call it “weird Ohio brown mustard,” but it works for this) olive oil


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