Improvised Mac & Cheese

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The Mac & Cheese you see above was created by yours truly without a recipe. I don’t know if you find that impressive, but I’m certainly impressed with myself.

It all started when I made those roasted red peppers you saw in the previous post. The next night, I had those in the fridge and I also had our latest shipment of the Cheese of the Month Club from Murray’s Cheese. That shipment contained both cheddar and Emmentaler, both of which I thought might work in a mac & cheese. Since I also had milk and some flour, I knew I could make this happen.

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The First Meal

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The first meal that you cook in a new apartment is very, very important. We all remember what happened last time, don’t we? I attempted to inaugurate our Park Slope apartment three years ago with Edna Lewis’s fried chicken (fried in butter and lard) and didn’t get the fat hot enough. The result? Gooey, gloppy, undercooked chicken and a cursed apartment that gave us bad heat over three harsh winters. (OK, I exaggerate: I liked that apartment. But the heat did suck).

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Abbaye de Citeaux, The Soon-To-Be-Forbidden Cheese

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I was wary of getting an iPhone because I didn’t want to be so reachable. With just a plain, ordinary cellphone I get enough calls; with an iPhone I’d also get buzzed every time I got an e-mail. And with all the PR e-mails I get to my Amateur Gourmet e-mail address that’s a lot of buzzing.

But get an iPhone I did and though the frequent PR buzzing in my pocket is distracting, every now and then an e-mail comes through that I’m glad I got right away. Case in point: last Friday, I got an e-mail from Murray’s Cheese that said the following…

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