Today is a good day to make this insane baked pasta dish.
—which is also where you can find the full recipe—it serves 1 to 8, depending on his mood and degree of self control on any given day. “I like it before it’s baked, once it’s baked, after it’s cooled to room temperature, chilled the next day, reheated to a crisp in a frying pan the next night, any which way.”. You don’t have to bother making aor grating nutmeg or finding a quality gruyere at your supermarket.
What emerges 50 minutes later—crispy and gooey and slightly charred on top and a little bit sweet—is absolutely addictive. Some bites are saucy with that milky, liquified mild cheddar; others reward you with pungent pockets of semi-solid extra-sharp. And you just keep going back and forth, back and forth between those flavor sensations. Bite after bite.
I guess what I'm saying is that, if you're wondering whether Mitchell is exaggerating when he says the recipe feeds between 1 and 8, you should just make the thing and see for yourself. I'd say not at all—and so will you.
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