As part of the modern update for our Midwestern potluck, my test kitchen crew and I decided we absolutely had to take on Mac n’ Cheese. Of course there are a million recipes for it out there, but hey, why not one more. In my opinion, this is where it’s at anyway. Mascarpone and good gruyère… mmmm… The funny part is, that when we tested the update for Decadent Mac n’ Cheese we originally added lobster meat for the dramatic and fancy update ingredient. Though it was good, as we sat around eating and generally enjoying the dish, we all agreed that the lobster was an example of just more, not better. Lobster is so special and delicious (and expensive, particularly when not on the East Coast) that you should probably just save it to be eaten plainish, à la my Lobster Rolls or Lobster Salad with Goat Cheese Vinaigrette. That’s not to say it wasn’t good, we just felt that we didn’t get that much bang for the extra bucks. So, if you’re trying to be extra decadent, feel free to add in a few tails of chopped meat, but in the expert opinion of Susan and Katie, it … Continue reading →