Photo by Patrick Tregenza

Ever have those days where nothing is working and everything seems off? The kind of day that can only be solved by chowing down on some good, old-fashioned, down-home comfort food? Yeah, we've had those days too. My go-to comfort food is macaroni and cheese. It reminds me of my mom and always makes me feel cozy and warm. And while this creamy three-cheese mac 'n' cheese takes a bit more hands-on preparation than the kind from a box that I remember from childhood, it's totally worth the time and effort. Thick and delicious and oozing with cheese, it's perfect for those days when all you want to do it sit back and think of nothing -- except the bowl of delicious food in front of you!

What about you, Nesties? What are your favorite comfort foods? Share in the comments!

Serves: 4

Ingredients
1 1/2 cups (6 ounces) dried macaroni
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons unbleached all-purpose flour
1 1/2 cup whole milk
2 cups (8 ounces) lightly packed, coarsely grated extra-sharp cheddar cheese
Salt and freshly ground white pepper
1 cup (4 ounces) lightly packed, coarsely grated Gruyere or Swiss cheese
1/2 cup half-and-half
2/3 cup fresh (soft) bread crumbs
1/3 cup freshly and finely grated Parmesan cheese or dry Monterey Jack

Directions
1. Position a rack in the lower third of the oven and preheat the oven to 375˚F.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions. Drain the macaroni in a colander, transfer it to a large bowl, and set aside.
3. Melt the butter in a medium-size saucepan over medium heat. Add the flour and whisk constantly until smooth and thick, about 2 minutes. Slowly add the milk while whisking constantly to prevent lumps from forming. Cook, stirring frequently, until the white sauce begins to simmer and thicken, 3 to 4 minutes.
4. Add the cheddar cheese to the white sauce and stir constantly until the cheese melts. Add the cheese sauce to the macaroni and stir to combine. Season the macaroni and cheese with salt and pepper to taste.
5. Transfer the macaroni to a 2-quart shallow baking dish. Evenly sprinkle Gruyere cheese on top of the macaroni and drizzle the half-and-half over it. The macaroni and cheese can be prepared up to this point and refrigerated, covered, for up to 2 days.
6. Combine the bread crumbs and Parmesan cheese in a small bowl and sprinkle this mixture over the macaroni and cheese.
7. Bake the macaroni and cheese until it is hot and the top is golden brown, 25 to 30 minutes (15 minutes longer if it’s been refrigerated). Serve hot.

Excerpted from Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry with permission from Workman Publishing © 2006. Photos by Patrick Tregenza

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-- Sara Hennessey

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