Well, it’s T minus 12 till our departure to London, armed with four cats, a nine-year-old child and god knows how many books. Of course this would be happening at Christmas time, so we’ve also got to contend with a Christmas tree in the Jay Street apartment, shedding thousands of needles for the movers doubtless to pack up and take with them (I remember receiving our kitchen garbage neatly packaged up when we arrived in New York from our last London sojourn; these men mean it when they say you leave it, we pack it). And I just found out that Mailboxes, Etc. sent my parents’ presents to Cathy Sussman in Minneapolis and vice versa. Be grateful for small miracles I guess, that they at least exchanged them and didn’t send them each to random people in Montana.
Avery informed me this morning that she feels “quite small.” “Well, how do you normally feel?” I asked. “The size of a normal…
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(serves 8, and the leftovers are superb)
1 lb elbow or other traditional macaroni shape, cooked and drained
4 tbsps butter
3 tbsps flour
1 pint whole milk, the best you can get (Jersey is my favourite)
1 1/2 lbs British cheeses (Wensleydale, Cheddar, Double Gloucester, anything!)
4 slices good old Dairylea, for creaminess
pinch nutmeg
pinch or two Maldon sea salt
pinch white pepper (unless you don’t mind the black pepper look)
1/2 cup fresh breadcrumbs
1/2 parmesan cheese, grated
Now, make a roux with your butter and flour, melted nicely and bubbly, but not browned. Whisk in (the whisk is very important!) the milk and bring to a near-bubbling point, then add the cheeses, cut in cubes. As near as you can, whisk constantly until the cheese is melted, then add the seasonings and check to see that it’s perfect.
Nonstick-spray a large glass baking dish (we like our macaroni and cheese deep and round, but some people like it shallow and rectangular) and throw in the cooked noodles. Pour over the cheese sauce and stir thoroughly to make sure that all the noodles are submerged and their little air bubbles released. Now, you can…
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