A couple of my coworkers and I came up with a brilliant idea a couple of weeks ago. I’m not entirely sure how we got on the topic of macaroni and cheese, but we decided that, since it’s so versatile and so well-loved, it might be fun to have a macaroni and cheese contest in the office.
Because I’m a little obsessive, I decided to dedicate an entire Saturday to testing out three different mac and cheese recipes. I think it’s safe to say that Colin appreciated this display of insanity … even if it meant that the two of us passed out in cheese-and-bechamel induced comas on the couch by 10:30. Adulthood!
If you don’t mind, I’m going to be frank with you — I never really liked you. Now look, I’m not saying this to hurt your feelings, but I’m just trying to establish an honest relationship with you.
It wasn’t your fault, really. I’ve just never really thought that macaroni should be served cold. Macaroni, in my eyes, has always been at its best served hot, slathered in tomato sauce and topped with two or three big ol’ meatballs. Or baked in a plethora of cheeses. Heck, I even enjoy macaroni on its own, with just a bit of melted butter and parmesan cheese sprinkled on top.
But cold? Macaroni had no business being served cold. And especially not with celery. The starch salad that always won my heart was that of the potato. I know you’ve had your fans, Macaroni Salad, but I was not one of them.
Not until this came along…
This delicious, spicy, smoky, COLD macaroni dish that I would happily make on a weekly basis. This macaroni salad that I made last night and just polished off the leftovers of for lunch. This macaroni salad that you must try to make on your own. Seriously, I demand it.