On our drive home from New Hampshire yesterday we were able to catch the end of Splendid Table on npr. A non-bechamel based Mac and Cheese recipe was briefly discussed and after a mental tally of my post-vaca pantry at home I thought (and wished) that I just might be able to pull it off without a visit to the grocery store. And sure enough I did have everything give or take an ounce or two less of cream cheese and the cup of milk which was an easy borrow from a neighbor. Also, I used regular breadcrumbs instead of saltines and I used a smoked Spanish paprika which added a wonderful rich undertone to the dish. This was easy to put together and quite delicious. We ate it as a main with arugula (that amazingly made it through the vacation wilt free) and a California chardonnay.
Here is the recipe:
21st Century Mac and Cheese
