This week on [Serious Eats](http://www.seriouseats.com/):
> Wouldn’t it be awesome if Annie’s included a packet of dried morels to throw in with the noodles? They could sell it for ten bucks. I’d buy it.
Roots and Grubs
The home of Matthew Amster-Burton
One of my top two It’s-Late-I’m-Hungry-Let’s-Eat meals is throwing random stuff in with a box of Annie’s. Normally it’s broccoli, roast chicken, or tomatoes and onions, but damn…morels would make mac & cheese from the box practically elegant.
Just check out this press release from Kraft!
http://www.kraft.com/newsroom/05172007.html
They suggest serving their new line of mac and cheese with a fruity California Merlot, as opposed to the usual Kraft product, which they suggest serving with grape kool-aid. (That last part isn’t real.)
Nicole and I were devout Kraft eaters until we were exposed to some delicious homemade mac and cheese at a Betsy-Tacy potluck. It’s a custard-style, based on a Cook’s Illustrated recipe, and we make it as often as we allow ourselves.
Wendy, we made that custard-style Cook’s recipe and I just couldn’t take the richness. And I am the guy who fries everything in lard.