I suggested vegetable pasta for dinner one night. Mack suggested macaroni and cheese. He won.
We headed to the Italian Centre to load up on asiago, romano and cheddar, the cheeses that form the base for a recipe in the Diners, Drive-Ins and Dives cookbook. And though we searched high and low (read: the Italian Centre and Superstore) for panko bread crumbs, it just wasn’t our night, so we gave up and used homemade breadcrumbs we had in the cupboard instead.
As expected, this is not a low-cal recipe. The sauce was the colour of Cheese Whiz and had the texture of Velveeta, and lovingly enrobed the macaroni, with a lot to spare. After 15 minutes in the oven with the breadcrumb topping, we really felt like we could have been sitting at the counter of a diner. Super-cheesy, with the crunch of the breadcrumbs and just a hint of cracked black pepper, even a small bowl was almost too rich.
We both had seconds.