Mac and cheese. It’s a dish that inspires snark from many of us chefs. But honestly, I love it. From it’s creation myth – in which Thomas Jefferson brought macaroni and parmigiano cheese back from Europe to create it – up to recent times, where the dish has morphed into multiple variations; the additions including bacon, truffles, alternative cheese to the classic cheddar, mustard, cream and even onions. Not long ago, I had a good batch at SFBI, while taking a course on baguettes. It reminded me that this is comfort food, simple, yet subtle, quite delicious. Here is my latest effort!