Macaroni and cheese occupies a special place in the American heart, as the ultimate comfort food.
To tell you the truth, when I moved here from Italy and found out that people were so crazy about this abomination in a box, I thought you guys were all a bit eccentric. Really – why would you want your (processed, powdered) cheese to be orange? Not that it was a big deal: I have my own issues with junk food – namely, digging into the Nutella jar when under pressure.
However, when my children started coming back from school demanding Mac & Cheese, I went from mildly entertained to outraged (after all, I spend hours canning made-from-scratch tomato sauce!). I did try to lecture them about the superiority of fresh ingredients, the importance of vegetables, blah blah blah, but they ignored me. I needed a better strategy. Here is how I gained back my cool factor.
Meet Pasta ai Quattro Formaggi, the Italian ancestor of Mac & Cheese. While it’s probably terrible for you (I can’t imagine another dish that packs in as much butterfat), at least this homemade recipe does not include any chemicals, plus it tastes infinitely better than Kraft’s packaged version. You might still end up needing a bypass, but at least you’ll have enjoyed getting there!