I Opened a Cookbook for the First Time and It Changed My Life

Tuesday, April 26, 2016

Before you start to judge me, or wonder how I got through the last 23 years without cooking, let me just clarify something:  

It’s not that I’ve never cooked, though to be honest, the amount of times I’ve done so are few.  And when I say I’ve cooked, I mostly mean I can make a decadent grilled cheese and boil up some pasta.  I’ve really just inherited my mother’s gift for assembling things (Sandwiches?  Check.  Berries and yogurt?  Check.  Cold salads?  Also check) and a knack for heating up microwaveable meals (though pulling film corners to vent and punching in some buttons on a microwave don’t provide much in the way of a skill set).  But I’m 23 and some might argue it's time to learn how to really cook, since I no longer have the luxury of that college meal plan and dining dollars to whip out indiscriminately like Monopoly money on any on-campus delicacy that catches my fancy.

Eating out all the time as an adult is expensive, people.

I do bake on occasion, though I’ll only refer to recipes others have already tested.  My sister and I once attempted to make a round cake from a box mix and the still-uncooked batter in the center of the cake promptly fell into the center of the pan when we tried to lift it out, leaving us with a donut-like fluffy residue.  So you can see why I wouldn’t trust myself to include proper ingredient proportions if I were going off the cuff. 

In today’s digital age, the recipes for anything you could possibly crave can be beckoned with a few keystrokes, thanks to Pinterest and food bloggers.  So the few times that I have actually dared to dream insofar as my cooking aspirations are concerned, I’ve simply called upon the internet.  It’s cheaper and also less cumbersome than trying to flip through the pages of a heavy book while also wielding a spatula.  I had never actually opened a cookbook to refer to until last night.

And good gracious, was it worth it.

Chrissy Teigen recently released a cookbook called Cravings, and if you open it up to page 90, you’ll find a recipe for macaroni and cheese that I might go so far as to say is life-changing.  And if you know me, you know I kind of say that about a lot of things.  But this time I mean it.  I consider myself to be something of a macaroni and cheese connoisseur.  Kraft mac and cheese?  Costco mac and cheese?  Stouffer’s and Lean Cuisine mac and cheese?  Morton’s bacon and onion mac and cheese?  You name it, I’ve probably tried it.  And I’ll admit it’s not difficult to appeal to my elevated taste when noodles and cheese are involved.

But guys.  In addition to being ultra-creamy, this one is topped with BREADCRUMBS. 



Here’s our picture of the end result.  

We were lazy and didn’t feel like taking out our food processor, so the breadcrumbs were more like bread pieces.  But they are coated in garlic and parmesan deliciousness so as far as I’m concerned, there are worse things. 

Buy the cookbook.  Make the macaroni.  You’re welcome.    

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