Hearty, cheesy, with a spicy kick — all the qualities we want in a dish equipped to kick winter’s chill, and this mac’s got ’em. It’s gluten-free to boot, but if you’re not worried about that sort of thing, feel free to sub in regular pasta elbows.
My memory of the meal from that night is a little vague. But I did manage to siphon off a quart container’s worth of the jalapeno mac before heading uptown to Charlie’s. I baked it off as Hercules raged outside in the days that followed. A few of my friends stopped by for shelter during that time and helped me slowly chisel away at the casserole pan, standing over the stove with a fork.
Get the recipe on Feed Me Phoebe
Photo by Feed Me Phoebe
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
