The Cheesiest Resurrection

It's been more than two years of silence, but I'm sure y'all are still out there, eating mac and cheese in Seattle, and wondering "where else in Seattle can I find great mac and cheese?" Well wonder no longer, because the answer is "in your own kitchen!"

Many of you may remember our review of Icon Grill's Ultimate Macaroni & Cheese. Many of you may know that they now offer a "Hog Wild Mac n'Chz" and a Fried Macaroni & Cheese appetizer, in addition to the original. What you may not know is... I hold in my hands the recipe to this... iconic dish. Yes that's right. Who's got the Ultimate Recipe? This gal!

Yes, it turns out Icon Grill was featured on "KCTS 9 Chefs" in 2004. You even see a certificate stating this upon entering the restaurant. And it just so happens that KCTS 9 is my employer. So I have access to all the recipes they feature on the show and in the cookbook. And I shall now bestow this recipe unto you.

Ultimate Macaroni & Cheese with Molten Cheese Sauce

serves 4 to 6

Macaroni and Cheese Sauce Base

2 cups chicken broth

1 teaspoon Worcestershire sauce

1 cup milk

1 pinch dry mustard

2 tablespoons flour

1 splash Tabasco, optional

4 tablespoons butter or margarine

salt and pepper to taste

Melt butter in a 4-quart saucepot over medium-high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently, for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, Tabasco, Worcestershire, salt and pepper. Allow to cool before using.

Topping

1 cup fresh bread crumbs (either buy them or remove the crust from some old bread and chop fine in a food processor)

1/4 pound fine grated Parmesan cheese

1 tablespoon seasoning salt

Mix all ingredients in a bowl and set aside.

Macaroni and Cheese Mix

1 pound macaroni

4 Roma tomatoes, diced fine

3/4 pound sharp yellow cheddar cheese

24 1-inch cubes Velveeta (yeah, that's right, Velveeta)

1/2 pound Gruyère cheese

1/2 pound extra sharp white cheddar cheese

Cook macaroni in salted water, drain and rinse with cold water. Place tomatoes and cheeses in a large mixing bowl. Add three-fourths of the macaroni and 2 1/2 cups of the cheese sauce base. Mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large one. Sprinkle with topping and bake in a 400-degree oven until hot and bubbly. Make sure to serve with lots of Molten Cheese Sauce.

Molten Cheese Sauce

8 1-inch cubes Velveeta (there it is again!)

1/4 pound sharp yellow cheddar cheese

Take the remaining sauce base after the macaroni and cheese is assembled and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.

Watertown Coffee

I live in a neighborhood that is rich in Ethiopian restaurants-- I have something like six to choose from in a three block radius-- but lacking in other options. I'm not an Ethiopian fan (no mac-n-cheese, to start with) so I've just accepted that while I love where I live, I'm not going to spend a lot of time hanging out in my 'hood.

That all changed when Watertown Coffee (550 12th Ave) opened its doors.

The first time I visited, I noticed that they served "Po Boys"-- PBR with a shot of whiskey-- in addition to excellent Vivace coffee. I took note, because the other thing we're lacking are bars that are not inside Ethiopian restaurants.

The second time I visited, this past Sunday morning, I glanced at the menu to see what the coffee options were and saw MAC-N-CHEESE. Now, whenever I see mac-n-cheese on a menu, I'm pretty much duty sworn to order it. Never mind that it was 10:30 on a Sunday morning. Mac-n-cheese was on the menu.

It arrived on a beautiful cobalt blue plate, with a side of garlic toast. Creamy delicious goodness. Big elbow mac. Smooth Tillamook cheese sauce. Topped with bread crumbs. Perfectly seasoned. $7. That's right, $7. Instant favorite.

Watertown Coffee, I hereby proclaim you The Best Mac-N-Cheese (thus far) in Seattle. Or anywhere, actually. Spread the word. (Their pumpkin soup is outrageous, too, and their veggie chili. And they have a fantastic warm rum & egg nog drink with whipped cream that will make you wish it was November all year. Seriously, go.)

Louisa's with Deb

Deb forwarded me an email from Thrillist last week.  Specifically, this one mentioned Louisa's new fall menu.  Funny, I'd gotten the same email, but might have skimmed right past the Macaroni and Cheese!Cheese!Cheese! part.  But Deb and I work in the same neighborhood and have been talking about getting together after work for... well... ages!  We're both fairly busy ladies, what can I say?  But she knows I love mac 'n' cheese.

The irony is that neither of us was actually working in SLU that day.  She was working from home and I have Fridays off.  Either way we decided to have an early dinner at Louisa's.  Mostly, of course, for the mac 'n' cheese.

I've been to Louisa's just once before.  I grabbed a sandwich there back in the pre-Whole Foods days of the neighborhood.  Louisa's bakes their own bread in house, so a sandwich is a good way to go there.

Susanna recently had lunch at Louisa's, and of course, she had the mac 'n' cheese.  It was not her best experience.  But I had high hopes for this new fall menu of theirs.  No idea if it was the same mac 'n' cheese that Susanna had or not.

It was listed first on the menu.

The description is well done.  Enticing.  Informational.  Exciting!Punctuation!Added!to!the!name!

So, we each ordered a serving.  Deb also had a lovely salad.

Then came the main course.

It was a nice consistency of cheese sauce.  It came out directly from the oven.

I liked it, I really did.  But, I would have preferred the noodles a little more al dente.  I also felt the paprika was under used.  I like a little kick of flavor in my mac.  Garlic, onions, mustard, cayenne, chili flakes, chipotle chili powder, liquid smoke, BACON.  But all of these things can get lost in the starchy, creamy nature of macaroni and cheese.  Less is often more, but in the case of macaroni and cheese, I think it's important to make sure you have enough.

I did appreciate that the edges had baked to a nice, crumbly, melt in your mouth crispiness.

And obviously, we had no problem finishing the food.

From the moment we stepped into Louisa's, we smelled cinnamon rolls baking.  Since Louisa's is a bakery, I knew I had to have dessert.  I had a lovely peach cobbler.  The crust was divine.

Louisa's carries lovely wines and some jazz musicians were setting up right as we were leaving. This macaroni and cheese may not make my mental list of favorites, but it was a nice dinner with a dear friend.

Latona Pub

Once you put the word out that you love mac 'n' cheese, you don't really have to search for it any longer. The mac 'n' cheese finds you.

A good friend recently organized a costumed pub run. The concept was simple. Wear silly costumes on a Saturday afternoon and run (relatively short distances) between the various locations. I had a work event earlier in the evening and decided not to do the costume thing - mostly because I didn't want to go home to change.

We met up with the group at Latona in Wallingford. Totally one of those places I've driven by a million times, but had never been in. Or if I had, it was long, long ago. The group was sitting and standing on the little sidewalk seating area. I'd already eaten, so I just had beer. Great tap selection.

It was fun meeting some new people and seeing the creativity behind people's costumes and silly accessories. And then, I met Kerstin.

She had ordered none other than Latona's mac 'n' cheese. The description on the menu reads:

MACARONI AND CHEESE
Penne noodles tossed in a white cheddar and provolone sauce
baked with fresh herbs and parmesan served with baguette and
mixed greens...ask about nightly additions. $12.95

How about bacon and mushrooms as the additions for this particular night?

I think yes.

A girl after my own heart!

She graciously offered me a bite and it truly was delish. I'm excited to go back and try it another time with other additions. This is brilliant marketing, truly. I remember Mother's in Portland doing the same thing. And Lunchbox Laboratory does mac 'n' cheese du jour as well.

Now, let's take all take a serious moment for the beauty of macaroni and cheese.

I'm excited to try the truffle mac 'n' cheese sometime! A little trip up to Edmonds is in order soon.

And I'm also hoping to have a mac 'n' cheese tasting party this fall sometime. Details still totally TBD, but how beautiful would that be??

Captain Blacks

Captain Blacks sits quietly next to Half Price Books on Belmont Ave on Capitol Hill. I walked up to meet Susanna and her Granfran. It took a moment to locate it. On a quiet weekday evening at 8:00, you could blink and miss it. It's a cozy little spot with two enormous decks - one in front, one in back. The interior is warm - wood, soft lighting. The back deck has a spectacular view west. It beckoned us to sit there. We were able to gaze gently at the sun playing peak-a-boo behind a marine layer, and ivy growing up a brick building nearby.

We started with a bottle of bubbly. Sigura Viduras runs $30 ($7/glass), perfect for the three of us to split. The waitress brought it out in a Corona ice bucket.

She apologized for not having stemware. In our shared opinion, the little tumblers fit in perfectly with the atmosphere.

There was a coolness in the air as we waited for the main event - a white cheddar side of macaroni and cheese for $6. Of course, these adventures are often more about the company and the conversation than the mac 'n' cheese. Susanna's Granfran is simply delightful.

Inspirational. Meeting her is knowing Susanna on a deeper level. We talked about books, love, life, careers, ambitions, food, land, travel, holidays - the kind of conversation the flows effortlessly and is interspersed with laughter.

The mac 'n' cheese itself was perfect. Fresh out of the oven. Mine was literally still bubbling! Thank goodness for the cool bubbly to wash it down. Mine also, for whatever reason, had lots of bacon in it. But Granfran and Susanna's did not. Odd? Perhaps. Or maybe the cook was just psychic and knew I would adore the savory surprise. I do love some bacon.

Traditional elbow macaroni. Cheesy, but not overly so. Perfect portion and price. Served hot. Garnished lightly.

As lovers of cheese, we also split one order of Beecher's deep fried cheese curds. I'd have them again, although prefer them in their uncooked state. Cooked, the consistency reminded me of mozzarella. The batter they used was super garlicky too. This would be a welcome snack after a long night of drinking.

Overall, I thoroughly enjoyed my experience at Captain Blacks and would happily go back. It's in a great location and might have some of the coolest decks in the city. I'm excited to try other items on their menu as well.

More pictures can be found here.

Slo Joe's

When I first started working in South Lake Union, there was no Whole Foods. There was no Tutta Bella. No Seastar. No Portage Bay. No Quiznos or Northwest Soups. There was Slo Joe's. And so we had a lot of Slo Joe's.

I've been returning to their mac 'n' cheese for about 4 years now. Sometimes I get a small side. Sometimes I just get a large and call it lunch (or two lunches.)

My parents came into town for lunch last Friday. Knowing my Dad can't handle walking very far, and not wanting to deal with driving or parking anywhere - we made the journey to Slo Joe's. My Dad really seemed to enjoy his pulled pork BBQ sandwich as it was easy for him to chew.

Here's my side of mac 'n' cheese:

I'm not exactly sure what goes into Slo Joe's macaroni and cheese. It has a nice little kick to it. It's just spicy enough. The consistency reminds me a little bit of Velveeta, but in a good way. It's filling and comforting, just like it's supposed to be.

Main Street Alehouse, Bothell

There's a reason they call it comfort food. Comfort food is often a warm dish, full of carbs and fat and love. It conjures up memories of home and childhood, family and friends, not to mention holidays and long weekends. Comfort food fills, calms and soothes.

So macaroni and cheese is a perfect food to consume when surrounded by grief. My Aunt Delphine passed away last week. She was 83 and lead a truly amazing, grace-filled life. This weekend was a whirlwind of precious time with family, celebrating her.

On Thursday, after the viewing, family gathered at a nearby alehouse in Bothell. I don't make it up to Bothell often, but was impressed right away. My kind of spot. The Main Street Alehouse has a fantastic tap selection, a menu full of comforting pub grub, several large screens to watch the game, and they graciously accommodated our large party. I can't remember the final count, but our group was in the mid-high teens.

The best surprise was the bowls of warm potato chips, house-made. I can easily pass up a bowl of Lays, and most of the time even Tim's Cascade doesn't quite do it for me. But these were little slices of calorie-laden heaven. Betcha can't eat just one? More like betcha can't stop eating them at all. So good!

My mom noted the mac 'n' cheese on the menu, and my cousin Wayne and I waxed poetic about it's culinary goodness. I briefly explained this blog and our passion for this dish. I had a soccer game later in the evening, so stuck with a half-order and a few bites of my Mom's house salad with fresh vinaigrette. The half order was plenty. I liked the choice of penne as the pasta itself. The cheddar cheese was classic - a good cheesy sauce. And the pieces of bacon gave just that extra bit of smokey goodness - I had no problem finishing the whole bowl. And still felt fine running around the soccer field an hour and half later.

The Main Street Alehouse is a fantastic restaurant. Definitely worth a trip outside Seattle city-limits for this one!

Wild Mountain, Part 2

Wild Mountain Cafe

Yesterday, Susanna and Noelle made a much needed post-election appointment to dish over our new President-Elect Obama and eat macaroni and cheese. It was necessary. It had been too long since we'd had a formal macaroni and cheese date. At noon on a Saturday, we needed something that would be on a brunch or lunch menu. And we found 8am Mac N Cheese:

8am Mac 'n Cheese ~ Holy cheese in Heaven, Batman! We’re pretty sure they’d serve this stuff in the hereafter, or at least in the trailer park I grew up in. Our 4 cheese blend is an ooey, gooey extravaganza known to increase your desire to…take up the harp! Or get a satellite dish. Comes with grilled organic country bread... $7.75

Love from both of us over Mac and Cheese on a breakfast menu! We walked into the little house, greeted by a friendly wait staff, eager to order.



Wild Mountain Cafe has character. Integrity. It's recycled space. Recycled dishware, flatware, and charm. It feels like home, and as Susanna pointed out, you can still feel the energy of the past residents.

Before we even had a chance to sit down, we were offered coffee. Both of us said yes. The coffee was deliciously strong, cut nicely with a little cream. I don't normally pair coffee with my mac 'n' cheese (my personal preference is usually red wine) - but it was a nice combination. Perfect for rehashing our election-week giddiness.

The macaroni and cheese at Wild Mountain Cafe is classic. Elbow macaroni. Four cheeses. A nice hint of garlicy goodness. The portion is good for 2-3 meals. It's rich and decadent (as all good mac 'n' cheese should be!). It reheats well. This is partly due to its consistency - they've mastered making the cheese sauce creamy.


No add-ons - this is a classic dish served well. Can't wait to go back and try something else on their menu. If their preparation of mac 'n' cheese is an indicator, it's sure to be tasty!

Whym

This one I did on my own. Noelle and I have started to realize that mac finds us. First, our friends all know that we're doing this blog so they feed us new places to check out all the time. But we're also attuned now, so whenever and wherever I eat out, the first thing I do is scan the menu for mac-n-cheese. Whym, the new 24 hour diner on Denny and 1st that replaced Minnie's, was just such a place. I met my friend, Ed, for lunch and politics. Mac-n-cheese was on the menu. $10. I ordered it.

I'm starting to realize that there is a mac-onomy (if you will forgive the neologism), families of mac-n-cheese. For instance, there is the NOLA style of baked spaghetti noodles in a faint cheese custard (found in Turkey, as well). There is the homestyle, ooey gooey mac-n-cheese, which is surprisingly elusive. There is the pasta in a cheese sauce that somehow doesn't equal mac-n-cheese. And there is the penne in a ceramic baking dish with a thin cheese sauce topped by chopped tomatoes, as at Crave and Whym.

Whym's version was distinctive in its intense garlicky overtones. In fact, I was more conscious of the garlic than the mac-n-cheese with this dish. The portion was a little small. It came with cheese topped foccaccia, which felt like a lot of carbs for one dish. (Sometimes I wish a side salad would automatically come with all mac.) If you love garlic, check it out, but I think it's safe to say I'm not a fan. Next time I'll try the burger.

Twist

Noelle and I talked tonight about how behind we are on our postings and it really is now or never when it comes to the tasting reviews. So, now it is.

We went to Twist on 1st and Bell tonight. They have a generous happy hour from 4 - 11 p.m. Sunday - Thursday. $2.50 house wines, $5 martinis, $2.50 small bites like really good chicken potstickers, and $5 for a human sized portion of crab mac-n-cheese.

1. Description: ribbed elbow pasta, melted shredded cheese topping, creamy sauce.

2. Portion size: Good. A little small, perhaps, but not overwhelming and I (with probably the smaller appetite of the two of us) was pretty satisfied once I let it settle.

3. Taste: I wasn't wowed. It tasted like pasta and cheese sauce. I couldn't discern any crab but Lorraine, who was guest tasting, said she did. It was good, with a nice pepper kick-back, but would have benefited from a touch of salt (none to be found on the table). All in all, I didn't find that it melded together into that magical alchemy of mac-n-cheese.

Still, Twist is a screaming deal and the hallway tables were lovely. I'd definitely go again... but I'd probably go with the chicken potstickers and the banana split.

Taking it International

I just returned from a marvelous two week trip to Turkey. Fantastic experience. I have never felt so welcomed or taken care of. Beautiful textures and colors everywhere. I loved being in such a different culture.

But that's not the important part. No. I am a mac-n-cheese huntress. I doubted that Turkey, home of the doner kebab and endless tomato and cucumber salads, would have mac-n-cheese, but I was duty bound to explore the possibility. Lo and behold...



Turkish mac-n-cheese. A.K.A. firinda makarna

Stylistically, it's strangely NOLA like-- noodles baked into a casserole with a bland egg /cheese sauce. Like many things in Turkey, it had parsley and onion. It also had a hint of spice, which, according to the recipes I'm looking up online now, is nutmeg. Unfortunately, I only got to try it once at a cafeteria style restaurant on Istiklal Caddesi, so I have no comparison, but the other versions I saw looked similar. Wherever you go, there it is. Mac-n-cheese, bringing the world together through a shared language of pasta and cheese.

(Apologies for the lousy photos. I dropped my gorgeous camera in the Mediterranean and was stuck with a disposable film camera for the rest of my trip.)

Mea Culpa

Noelle and I have been eating mac-n-cheese. Promise. We're at least three experiences behind on our posting (it IS July, after all...), but it's been busy what with boyfriends (her, mostly) and travel (me, mostly) and job drama (both of us to varying degrees). By August, I will have posted what I have.

The Best Part

Julie and I are in the beginning stages of a friendship. We met volunteering in Lewis County on flood mud clean up. We met for drinks. We went out again two weeks ago and had a fantastic time at a bar, chatting up a married guy and a cute bartender. We had SO much fun that we decided to do it again tonight. Only, I've been wholly work focused this week and she's maybe dating someone now. Also, the bar we'd gone to before was horribly yuppie tonight. And the cute bartender was morose because he broken up with his girlfriend (of two and a half years) two days ago (huh-- didn't know he HAD a girlfriend). We bailed on the first bar and went to a second, more blue collar bar. The Lock and Keel. We found an empty (we thought) booth, only to be joined shortly thereafter by middle aged guys who were returning from a smoke. The drunker, single one stayed and sat next to me, persistently chatting us up. I lied and said we were Canadian. It was bad.

Luckily, we looked at the menu. There was mac-n-cheese. Not all was lost. The description was spare-- Grandma Smokey's mac-n-cheese with a crispy topping. $6. Bring it on. Creamy, processed cheese sauce. Elbow mac. FRIED ONION TOPPING. Oh heavenly goodness. I shared it with Julie but yeah, I wanted my own. Next time. I will also bring my camera on the next outing. But, Lock-n-Keel. Ballard Ave. Good mac-n-cheese. Even late. Far better than drunk old guys. Who knew?

The 5 Spot - Route 66

On Valentine's Day, I had dinner at the 5 Spot to help celebrate a friend's birthday. Sharing your special day with a Hallmark holiday has to be a challenge, so I was happy to bring J some soup and Emergen-C (he had that nasty bug that was going around, and still is), play the holiday low-key, and have some good time with the girls as an alternative.

I had a nice personal ulterior motive as well. On a chilly walk with K to get her car in Belltown (left in a lot after a big party), we slowed and glanced at the rotating menu. Always posted nicely in the window, their mac 'n' cheese, once again, caught my eye. I know. How predictable. So I knew what I was going to get before I even sat down for our meal.

It should be noted that the 5 Spot has a nice, simple mac 'n' cheese all the time during their late happy hour. I believe it goes for $5. They also have $1 PBR on draft. In fact, I recall the night I met J I had this exact combination. It's a good standard version. And at that price, one that Susanna and I should make a point to review soon! And, dare I say, frequently? Can you review something more than once?

I didn't take a picture of the menu this time and I should have. Since the menu rotates, I can't find their "official description" anywhere. And since I'm a little late to post about my experience, I can't recall all of the subtle nuances.

I can tell you that it came with broccoli. Mac 'n' cheese is a rich dish, so the addition of vegetables is always welcome. It makes it feel a little more like a complete meal, and not just a complete indulgence. Although, I love it, so perhaps it is always an indulgence.



Traditional elbow macaroni - not a necessity, but nice on occasion. There was a little blue cheese added to it. Potential for a disaster in too-much-flavor, it wasn't overpowering at all.

On portion control - it was a two-dish for me. It tasted so good I remember thinking to myself that I might finish it. But it was a lot of food. And it reheated nicely the next day.



(I really want a nicer camera!)

As the 5 Spot rotates through similar themes often, I'd definitely recommend this particular dish on future visits to Route 66. It may still be available (for a limited time!) - but I can't guarantee it.

Pyramid Alehouse

On Monday, February 18, J and I participated in a Brewer For a Day at Pyramid Brewery, near Safeco Field. The overall day aside (not the time or place), we had lunch at the brewery and I saw "Mac's 'n cheese" on the menu, so I had to partake.

I worked one summer for Thomas Kemper and at one point knew their menu very well. But it had been a few years and this was a new addition.

First, the description:



I enjoyed the pepper flakes and the ham, although overall the dish was a little too salty. And I typically like salty things. I think the ham is what did it.

The dish:



On portion control - this was definitely two meals for me. I started with a salad, which always makes the meal that much more filling. But this preparation was so rich, it required a lighter side.

It was baked and crusty.

I like Pyramid overall. They have pretty standard fare and I think they reflect Seattle culture nicely for the touristy crowd that comes through for ballgames and to experience a good craft beer. But I think they're trying to find themselves a little bit. Most of their beer is now brewed at Portland Brewing.

I like their beer. I like their food. But I don't love them. Nothing makes me want to go back time and again for more. I'm slightly disenchanted, although I look forward to their continued success in craft brewing - and maybe one day they'll perfect this Mac's 'n Cheese dish and I'll go back to experience it again.

Geraldine's Counter - Noelle's take

I don't want to be redundant - Susanna's description of our lunch on Friday is very thorough. Also, for the time being, when we have a shared adventure, she will be our designated photographer. Her new camera is too cool. My silly little Samsung won't do these dishes the same justice.

Just a few things to add to her post...

Here is their official menu description of the mac 'n' cheese:

Macaroni And Cheese
We guarantee this to be best-of-class. Not entirely typical–and all the better for it, we think–it blends four cheeses, garlic, chopped tomato, a few jalapenos, cream and magic spices. Once you’ve had our Mac, you can’t go back! 8.00

The tomato and jalapenos define it. If you'd asked me to describe it later, I might have thought there were some bell peppers in it too, but that was just my imagination.

I will also note that it is a baked dish, but it isn't overly crusty on top. At least the day we were there. I liked the way the cheese on top formed a thick layer, without crusting over. You could easily mix the cheesy layer into the dish and you wouldn't even know it was baked. It wasn't loaded with bread crumbs or potato chips either.

The dish wasn't overwhelming as far as portion control. I hadn't had breakfast (which is very unlike me, but it was a lazy morning, what can I say?) so I had a bit of an appetite. I was able to eat it all and not feel stuffed. Despite the wonderful cheesiness, it didn't sit too heavy.

I'm excited to go back to Geraldine's Counter again - sooner than later! I love those few blocks of Columbia City. They have so much character. Plus it leads to fantastic discussions on gentrification.

Geraldine's Counter

Noelle and I met at Geraldine's Counter in charming Columbia City. The sun was out, our afternoon was wide open, and we had mac-n-cheese on the brain. While we waited for our order to arrive, we waxed philosophical about the many a splendored thing that is mac-n-cheese. So varied (spaghetti noodles, rigatoni, elbow, fusili, creamy, dry, processed, edgy, creamy, soupy, melty...) and yet "they're all SO GOOD!" Noelle exclaimed. Can you name one other food that is so diversely wonderful? I can't.


Our Geraldine's mac was different yet again. Noelle said that it was like chili mac minus the chili. Soupy creamy sauce topped with melted cheese. Diced red peppers. A kick of jalapeno.
Like a burrito without the tortilla, beans and rice. Just the right amount. Warm and satisfying and, somehow, sunny. Thumbs up. (Next time I go to Geraldine's, however, I'm either getting breakfast or chicken pot pie... everything on that menu looks tasty.)

A side note...The mac-n-cheese was good, but our conversation was equally satisfying. We talked about friendships and community and bowling alleys and serving on boards and our volunteer work. I love sharing this mac-n-cheese adventure with Noelle and I'm glad that it is allowing us to become better friends. There's more than just cheesy goodness here!

Mac in a Hurry

I went on a fantastic walk today-- 4 1/2 miles along Lake Washington, up the Mt. Baker bluffs, along the ridge, down through Madrona and back. I walked for about three hours (there was a long chat with a border collie owner in there). When I finally got home, I was famished and I had mac-n-cheese on the brain. No boxed stuff in the house (I really am trying to cut back...). What's a girl to do? IMPROVISE! This is not a recipe, per se, because I just threw it together, but the guidelines should work.

Mac-n-Cheese in a Hurry

Serves one

1 cup macaroni pasta
butter
flour
packaged shredded medium cheddar
salt
milk

Boil the pasta.

Make a roux (that is, melt the butter and mix in flour until it's thick).

Add milk until smooth.

Add cheese.

Add salt to taste.

Add pasta to sauce.

Ta-DAH! I can see this as a weeknight go-to meal when I have a family.

Best in the West (5)

I have heard about West 5's mac-n-cheese from various people, but I'm not one to believe the hype without tasting it first. When the opportunity arose this afternoon to go to West 5 with my co-workers, I barely had to look at the menu. Wish I'd thought to bring my digital camera... (what with the Barack Obama rally earlier in the day, it was a thoroughly recordable series of events). Radiatori pasta in the best cheese sauce I've ever had, encrusted with bread crumbs. YUM. The large was $10.95 and worth every single penny. The hype don't lie. Can't wait to go back!