We made this New York Times creamy Mac and Cheese recipe again this year for New Year’s Eve. It’s probably the 4th or 5th time Jennifer and I have made mac and cheese and celebrated at home for NYE. I love it when we do.
For 2013 NYE, we tweaked the recipe.
1) Instead of using 1 lb of generic sharp cheddar cheese, we are using 8oz of Idiazabal sheep’s milk cheese from Spain (via Joan’s on Third) and 8 oz of Kerrygold vintage Irish cheddar. We expect the Idiazabal to add a smokey taste and to melt really nicely.
2) We also added a pound of Applegate Farms Organic Sunday Bacon. Cooked the bacon in the oven until crisp, chopped it up, and mixed it into the Mac and cheese mixture before baking.
I think this is going to be awesome. The pic above is the Mac and Cheese cooling off on our counter before we dig in.