I have to admit, this weather has really gotten me down. Between the cold, the wind, the snow, and the ice, my motivation to leave my apartment has been slim to none. The few times I’ve actually made it out to the supermarket on the weekends to shop, the lines have been so long and chaotic that I just turn around and leave, either grabbing a few tacos at one of the stands by the Myrtle-Wyckoff stop (yum!) or a bag of Doritos and a Diet Coke at the bodega (sad!) on my walk back home. However, when the lines are short or my patience is high, my trips to the market have yielded meals consisting of hearty, comforting, heart-warming fare. To me, nothing says “stay warm, be happy” more than a piping hot helping of baked macaroni and cheese.

Baked Macaroni and Cheese
Serves 2 really hungry people, or 4 modest eaters

Ingredients:
1/2 lb macaroni
2 cups milk
4 tablespoons butter
1/4 cup flour
3 cups grated cheese (I used a combination of 3 different cheeses: Swiss, Cheddar and Queso Quesadilla)
1/4 teaspoon pepper
1 teaspoon salt (more or less to taste)
1/2 teaspoon nutmeg
3/4 cup plain bread crumbs

Preheat oven to 375 degrees.

Cook the macaroni in a large pot of boiling, salted water according to directions (about 6 minutes or until al dente).

Meanwhile, heat the milk in a saucepan (but don’t boil it). Melt 3 tablespoons butter in a large pot and add the flour. Cook over low heat for about 2 minutes, whisking constantly. Add the hot milk while whisking and cook for about 2 minutes, or until thickened. Turn off the heat and add cheese, salt, pepper and nutmeg. Add drained pasta and stir until well combined. Pour into individual ramekins/baking dishes.

Melt the remaining 1 tablespoon butter, combine with the bread crumbs, and sprinkle on top of macaroni.

Bake for about 20 minutes, or until the sauce is bubbling and is brown on top.