Today I made some truly amazing, gooey, cheesy baked macaroni and cheese. I loosely followed Mark Bittman's recipe from How to Cook Everything, and used a bit more cheese.
I'm a huge admirer of Bittman and his work. Each Thursday, I look forward to the New York Times Online posting his Minimalist cooking segments. More than anything else, I enjoy tinkering with his recipes. They're so flexible and easy, that's it's hard not to like them.
This home-cooked mac and cheese has risen to the top ranks of yummy comfort foods in my book. It's pretty cheesy stuff, so a little goes a long way.
So, for your enjoyment, here's a short movie of my experience making this very tasty dish.