Earlier this week I was having dinner with Jean, pastor at Thanksgiving Lutheran, and she mentioned that all the food magazines seem to be emphasizing comfort foods these days - a sign of troubled times. You know, things like macaroni and cheese and bread pudding. What I have noticed even more is encouragement to reskill, cooking with basic ingredients at home to save money. These trends seem to be eclipsing the usual January barrage of diet advice.
Reading one such article today which advocated using good quality but moderately priced cheeses in cooking led me to this page:
Good grief! I thought there were three kinds of macaroni and cheese - kraft dinner, Annie's, and the real thing as my mother made it. But here are enough recipes for a different one every week of the year if your arteries can stand it. A foodie global tour!
I have not tested these recipes or vetted them on a sustainability scale. I will say that Tillamook extra sharp is the best value for money in a cheddar-type cheese for cooking, in my opinion, and contains to rBST.
I'm going to get my arteries in training and then try the Caramelized Sweet Potato, Garlic and Rosemary Macaroni and Cheese some rainy winter day when I have someone available to help me eat it!