One of my all-time favorite comfort foods is homemade mac and cheese. Hands down.
It could often be found on my grandma’s table, along with roast beef, mashed potatoes and gravy, noodles, pickled beets and the best damn corn on the planet. Perhaps driven by a recent rash of crisp, cool fall mornings, I’ve been craving this simple classic and tossed it on a plate alongside a pan-fried chunk of pork last night.
What to drink? Since the hop-punch of a good IPA whips nicely against cheese, I’m thinking that this is the choice for one of grandma’s down-home favorites.
Not that she’d have imbibed.