Clearly, I have a thing for mac and cheese.  Really though, who doesn’t?  I’ve been having so much delicious fun trying all sorts of flavor variations and they have all been great, but Ben and I both agreed this one is the best we’ve tried yet and that’s saying a lot.  (I’m starting to wonder if this is a “love the one you’re with” mentality – it’s tough not to think that way while you’re eating mac and cheese.)  But really, this was outstanding.  It actually really surprised me because this recipe is far simpler than most mac and cheese recipes I have tried.  With very few ingredients and no roux or bechamel sauce required, this is most definitely the most low maintenance mac and cheese I’ve made.  Normally I like to use multiple cheeses and I wondered if this would be too one-dimensional, but not at all.  The Fontina was perfect and the sauce was so creamy.  I’m drooling just thinking about it now.  Must.make.more.

Other mac and cheese variations I’ve tried recently:
Shrimp and Feta Mac and Cheese
Mushroom Herb Mac and Cheese
Spicy Mac and Cheese