mac.

I’ve done it. I’ve made what I consider to be one of the most delicious individual mac n cheese boats I’ve ever whipped up. Filled with a thick homemade mornay featuring a dash of dry mustard, gruyere, sharp cheddar, and parmesan cheese, this dinner was a dream. A dream.

I decided to roast some grape tomatoes and throw them in for a little acid and some veg in all that deliciously fatty cheese overload. It was amazing.

Baked in the oven at 370 until hot and bubbly, then finished under the broiler until there was some burnt crisp cheese on top. Make this. You won’t regret it.

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