The first half of my food career I made healthy comfort food that wasn’t exactly what most people would consider “healthy.” At the time though, I pretty much thought anything homemade was more or less good for you–that a mac and cheese casserole, even if it was laced with too much cheddar, was far better than a bowl of microwaved macaroni in orange cheese powder.
That’s still my philosophy to this day, even if it feels a little weird here to be serving something as unselfconsciously gooey as the below. I developed this white cheddar mac and cheese casserole recipe for Food and Wine’s website a few years back. And since ‘tis the season for game day indulgences, I figured now was as good a time as any to share it with you.
Get the recipe over on the Food & Wine’s website here. To make it gluten-free, simply sub white rice flour and the GF breadcrumb of your choice (I like Ian’s panko for this). And stay tuned for some quick one-offs from my F&W archives. I’ve developed over 100 recipes for them, so it’s time you got some of the crumbs!
And if I’ve gotten your attention, my healthy hedonists, check out these other baked pastas from less “fruitful,” more cheesy times: