I have a weakness for cheese and if it’s fried, even better. Growing up in Minnesota in the dairy heartland, and neighbor to the great cheese producing state of Wisconsin, I great up eating copious amounts of cheese, including fried cheese curds. For those of you who have never had fried cheese, don’t start. It’s …
Macaroni and cheese with bacon and caramelized onions
My fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. (Photo: Andrew Scrivani for The New York Times)
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate it from its store-bought cousins.