Sassy mac & cheese
This addictively good cheesy bake is definitely not demure
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Greetings friends, and welcome to today’s Stories from Catbird Cottage! Before I developed (and then eagerly ate) this recipe, I wondered what I would say about mac and cheese. There certainly is no shortage of recipes on the internet. It’s a dish that conjures nostalgia, or it can be just “meh”. The reason mac and cheese even landed on my radar is due to the 150-person wedding I produced, last September. I created a 6-course feast, and then food for an after-party, which included mac and cheese. Mind you that one was plenty good, but it was tasked with having to sit up straight, be sliced into cubes, then succeed in being plucked from a toothpick. True party food.
Today’s mac and cheese takes the theme and transports you to catharsis. As per usual, I loaded it with flavor-boosting ingredients. Things that sharpen soft, blobby flavors, and bring lift to the richness. So, while it definitely is in shades of white and gold, this mac and cheese is far from bland or traditional. It is also an excellent dish to survive February… a dreamboat that comforts, seduces, and just might make you forget it’s still winter.
For this recipe, all the players showed up: smoked paprika, nutmeg, cayenne, and black pepper. A medley of cheeses, like my favorite, Gruyère, plus fontina and sharp cheddar. A variety of dairy. Garlicky breadcrumbs. And mustard. And lo and behold, there’s not an herb in sight - uncommon for me! What replaces the veggies I so often include turns out to be utter bliss (please balance it out by serving steamed broccoli or a simple salad alongside, unless you are throwing caution to the wind).
My husband said “this is the best mac and cheese I’ve ever eaten”. But don’t take his word for it. Make it yourself and thank me later.
Salty snacking that’ll make you swoon
I’m not a football person but I know a thing or two about addictively delicious salty snacking. Make this mac and cheese for the big game this Sunday… it might just end up the crowd favorite. If you’re gathering with friends and want to perfect the spread, here’s a few more noteworthy options…
Crab aioli toast + Muhammara dipping sauce
Packed with flavor and depth, muhammara is versatile: as a dipping sauce for veggies, meatballs, crackers, or pita, spread thickly on toast...
Miso-walnut: a sauce that does everything
The ingredients themselves aren’t exactly new. So, why is this sauce so great? We can thank miso for the funky depth of this sauce. It tastes as savory as anchovies or fish sauce, but here it’s simply fermented beans...
Buttery green olives meet crunchy za'atar focaccia, with soups to dunk it in
Focaccia is one of the breads that, even when it isn’t perfect, it’s still amazing. The alchemy involved in transforming flour, water, and yeast from a near-liquid dough, structure building via fermentation...
Deviled eggs with crackly bacon (paywall-free)
One more thing…
The poll results are in: You all want to see how I make crêpes! This Sunday, February 8th, I’ll be going LIVE at 11:30am EST, showing you how to make ultra-thin, delectable crêpes, from my kitchen. Have your batter ready! Looking forward to seeing you there ♥️
A very not-demure lusty mac and cheese
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