After a spurt of unseasonably warm weather in early March, it seems spring is being awfully finicky about sticking around in New York City. It’s been a disappointment to walk out each day and realize it’s still cold enough to need at least a moderately warm jacket because I’ve been so ready for some warmth. This winter wasn’t as bad as it could have been, but I prefer warm weather and have been impatient for it to start. But alas we’re not quite there yet (though the weather forecast hints that things might be getting better).
So I tried to look at the bright side this past weekend and thought about how I could still make comfort foods associated with cooler temperatures. And I decided to try my hand at recreating — to some extent — a delicious mac and cheese that I tried at the Flatiron Room in Manhattan a few months ago. In fact, I found a couple of recipes that helped me get really close to replicating it and I just changed a few things up here and there, largely for convenience….