When it’s time for mac and cheese, it’s time for mac and cheese

Macaroni and cheese with sausages on the side and a big pile of garlicky escarole. That’s all I have to say. Wait a minute, I also have to say, in order to face the world of the living and cooking you need your sleep. I have no advice about how to get it. God bless macaroni cheese. It’s not hard to make, you don’t have to chew that much, and you could even fall asleep in your plate and would be nice and cushy.
Melt 3 tablespoons of butter. Add 3 tablespoons of flour and OFF THE THE HEAT whisk in the flour. Over a low flame, stir that mixture around with a little salt until it tastes like baked shortbread. Turn the heat off again, and add a cup of milk, cold, warm or otherwise, and whisk in little by little. When it is nice and smooth, you can dump in one more cup of milk all at once. Turn the flame back on and whisk until the whole thing thickens to about a loose sour cream mixture.
Meanwhile cook any kind of short pasta until al dente. (You want to see that little white line in the middle when you bite into it.) Drain well. While the white sauce is still hot, whisk in a few cups of cheese. Fontina and parmesan or a few different kinds of cheddar. Taste for salt and black pepper. Set it into a baking dish. Grind up some fresh breadcrumbs in the food processor. Get a tiny bit of garlic going in a pan glazed with olive oil; add 1/4 cup of finely chopped parsley. Throw out the garlic. Moiston the breadcrumbs with the oil. Taste for salt. Sprinkle on the macaroni, and bake at 400 degrees until bubbly.

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