Monday, August 29, 2011

mac and cheese centerfold

So as I've mentioned in the past, Nathan really, really likes my mac and cheese. Honestly, I think he'd be perfectly happy if I made it for him once a week. Of course, between it being supremely unhealthy, particularly labor intensive and fairly expensive, I only make it a couple of times a year, most recently being April 19th, according to the time stamp on the photos.

It was a particularly good batch, rich and gooey, studded with some nice pork sausage. No where that I eat out seems to make mac and cheese quite the way I do, so I always enjoy my homemade rendition.

Of course, my fondness for Sarah-Cascone-brand macaroni and cheese pales in comparison to Nathan's obsession with it. In the interim between my semiannual renditions of the dish, he starts to get reaaaaaally antsy. And sure enough he's been starting to whine about how I never make him mac and cheese, accusing me of taking some sort of sick pleasure from withholding it. Needless to say, he's crazy!

However, that doesn't mean I'm necessarily going to make some more in the immediate future, so Nathan, and you, will have to make do with these photos for now. I know I can't hope to compare to the hard core food porn of some other blogs, but I think these certainly capture the gooey crunchy melty wonder that is Sarah Cascone's macaroni and cheese. Maybe, if you're lucky, you'll get to try it some day.


  1. This is schadenfreude of the worst sort, you are tremendously cruel to me, I can't believe the degree to which you delight in my misfortune and pain

  2. Distress tolerance is a valuable skill worth cultivating, my son.