Here's a pic of yesterday's dinner, essentially a recap of Friday's pasta, but with macaroni. In fact, I'd consider this some of the best macaroni and cheese I've ever made. As forms of pasta go, macaroni doesn't get much praise or credit; it's considered something of a low-rent dish. But marry it with the right ingredients, and it becomes sublime. The only thing that might trump this dish would be a mac and cheese made with my favorite cheese: Gruyère.
Behold, quasi-Alfredo mac and cheese with bacon, a sprinkling of Parmesan cheese, and a side of fresh, crunchy oi-kimchi:
Eat it and weep.
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