There are times when you have no idea to cook. You go through your collection of cookbooks (in my case, several dozen books) without coming across even the slightest inspiration. You curse your collection, wonder why you spent so much money on all the wrong books and turn to the internet with even less success. Without even a primary ingredient in your mind, the magic of the internet is virtually useless. You start searching “easy weekday meal” or “healthy dinner for two” but the thousands of results produced by Google only cripple you. You’ve wasted precious time, probably sacrificing your lunch hour or even worse, that time you needed to finish that time sensitive work project. You go back to your hectic life, defeated, and end up ordering pizza for dinner. Again.
Growing up as a kid, I was a Kraft Mac & Cheese girl all the way. I had a very discerning palate and if someone tried to feed me Velveta or worse–store brand–well, let’s just say I wasn’t a happy camper. I soon learned the error of my ways (though still rely on Annie’s Mac & Cheese for a quick dinner or lunch). There’s just something about all that artery clogging gooey cheese and cream that makes me happy. I seek out Mac & Cheese at places like S’MAC, Dumont Burger and Artisanal. But the stuff I make at home, that is truly my favorite spin on Mac & Cheese is actually healthy! That’s right–no cream or butter, yet still super creamy thanks to one special ingredient.