For a long time, D has been trying to convince me to make a version of mac and cheese with broccoli in it. I have objected because I am a mac and cheese traditionalist, but finally she prevailed upon me this weekend. The recipe is: make mac and cheese, cut up broccoli, throw the broccoli in when you mix the sauce and pasta. The result was completely fine:
We ate it with Brussels sprouts, because I guess you can’t have too much Brassica in one meal.
Ultimately, I think I would have been slightly happier with plain mac and cheese and a side of steamed broccoli; D says something was gained by getting the broccoli cheesy.
Visible in both photos is the latest New Yorker cover, which I liked.