Maybe you've noticed it too. Recently, I've seen more and more dishes on restaurant menus that could be described as "comfort-food-on- crack." For instance, not that long ago, my wife and I had lunch at Finale in Natick, Massachusetts (at the mall, no less). When I saw "Truffled Macaroni and Cheese" on the menu, I couldn't resist.
This recipe easily falls into the comfort-food-on-crack category. It elevates that stuff in the blue box to something nearly sublime, but it's not so fussy that it couldn't become a family favorite. The unusual elements of the recipe are the addition of Dijon mustard and red paper flakes, and the use of panko, rather than ho-hum breadcrumbs, for the topping. Of course, there's just something about that homemade cheese sauce that just can't be put in a box.
Date Cooked: September 13, 2008
Degree of Difficulty: Medium
2 years ago