Per request of Tim: "Mac and Crap"

"Mac and Crap" started a few months ago when Tim was trying to text me about a delicious lunch he had, but he couldn't quite remember how to spell cheese. Is it two e's, two s's... I can see what it would be confusing (sorta). Anyway, to simplify matters, "Mac and Crap" was born. We're both big fans (in fact, on our first date, Tim wined and dined me with a box of Kraft Deluxe. Pretty impressive)  and scout out the best dishes around town. There's "Mac and Cheese Mondays" at Z'Marik's,  the bacon surprise at Blackstone, the home-baked gooey deliciousness at Atlas, and Panera's bowl of creaminess.

Needless to say, I strive to make a good Mac and Crap at home, too. I've made it a bunch of different ways with a bunch of different cheese blends, but this week I decided to try something new. For one thing, I actually followed a recipe to the T! It is weird to say that. Anyway, I channeled the beloved Pioneer Woman and made this lovely recipe-- based on her recommended spices, I added dried mustard, thyme, and a dash of cayenne. 

It was really tasty and the perfect texture-- actually I snuck a few bites before I put it in the oven and I almost liked it more then. Next time I might just serve it straight from the pot.

Usually I like cheese blends, but something about the unbridled flavor of the extra sharp cheddar was very nice. Also it provided a much better (and more mac & cheese like) color than my Italian mac would. I think I might like to try this recipe with white cheddar (and maybe nutmeg instead of thyme?)

Overall, a delicious comforting meal! Five stars all around.