Mac ‘n cheese has been both a handicap and a love of mine for many years now. College opened the door to culinary freedom for me. It also presented the first time in my life that I was able to cook rubbish food (my mother is an amazing cook who tends to make everything from scratch, and she can probably count the number of times she’s had a box of mac n’ cheese in her pantry). <br /> <br />While on my own I went a little wild, indulging in the classic Kraft version many times a week, and enduring the ensuing stomach aches (true story). There was a brief hiatus between me and my beloved mac ‘n cheese until I moved into a job where I basically couldn’t leave my desk at all during the workday. I would scour Walgreen’s for the one-serving microwave packs and upped the ‘gourmet’ quotient with chopped tomatoes or frozen spinach. Now that I’m in the saddle with some culinary work behind me, I decided to reprise the dish with a grown-up spin. <br />

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