Champagne Mac

Spring is a funny season. It’s hopeful, fresh and new, yet, sometimes I find myself clinging onto the wintry comforts of day’s past. This week’s food & drink combines those two ideas. The cleanness of the season, paired with something homey and warm of month’s past. But, both bubbly and good.

Macaroni & cheese is the little black dress of food. It can be dressed up or dressed down according to the occasion. I’ve lived in Atlanta for almost a decade now. And one thing I learned early on, here in the South, they take their macaroni & cheese VERY seriously and you certainly should have a recipe for one in your repertoire regardless of geography. Mine is an adaptation of a recipe I found years ago in Real Simple magazine. I’ve tweaked and altered it enough times now, for it to be called my own. It’s always a hit – a cinch to make and one of those dishes that makes me happy when I serve it because it usually means any of the following – someone just had a baby, I’m cooking for a crowd (which I love), or I’m going out of town and need to leave something in the fridge so my husband doesn’t eat burritos for 72 hours straight.
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