Prepare yourself. I’m about to say something that borders on un-American: I often find mac ‘n’ cheese bland and porridge-y. It’s a deceptively difficult dish. You have to cook the pasta perfectly al dente, or it will turn to mush in the oven.
You have to season (and maybe slightly over-season) carefully, taking into consideration that pasta is spongy and will soak up the saltiness of the cheeses and somehow redistribute it into the atmosphere, you know not where. And to breadcrumb or not to breadcrumb? That IS the question.
So when I saw this recipe in the LA Times Food Section, courtesy of a national restaurant chain called Famous Dave’s, I was intrigued. Corn? Jalapenos? Whaaaaaat?! The sweetness of the corn, coupled with the kick of the jalapenos and the (fingers crossed) saltiness of the cheese could make this a very satisfying hybrid of a cheesy corn casserole (YUM!) and good ol’ pasta y formaggio.
Instead of making this myself, I figured I’d just swing by Famous Dave’s. Too bad the closest one is in Long Beach! And while I’m on the subject, the logo with the pig wielding a slab of ribs is SERIOUSLY disturbing.
For one thing, that pig is a CANNIBAL. For another, I’m a city girl who doesn’t like to be reminded that she’s eating actual ANIMALS. Come on, Famous Dave! Meat comes from the STORE. Everyone knows that!
If you make this, or have an even more intriguing mac n cheese recipe, disturbing logo or personal experience with cannibalism, please let me know! I live to hear from you!