Not Your Mom’s Mac-&-Cheese

Growing up, Mom usually made the simple version: pasta and melted cheddar. It was super-basic. But as a kid I loved the rich creaminess and tang of the sharp cheese – along with the simplicity. It wasn’t until much later that I learned the dish usually includes more than two ingredients. No matter how you make it, macaroni and cheese is an American staple. And during the throes of midwinter’s dreariest days, the velvety classic is particularly comforting. “I think everybody can relate to it,” said Branden Moreau, executive chef at Spokane’s No-Li Brewhouse, which serves a spicy but approachable version with andouille sausage. During the last decade, gourmet macaroni and cheese has been cropping up on restaurant menus. The traditional Southern side and favorite childhood fare has been re-imagined for more sophisticated palates/ Adriana Janovich , SR. More here .

Question: How often do you eat mac-&-cheese? Old-fashioned way? Or some gourmet way?