I can’t stop looking at the picture. Serious drool happening over the picture. Check out this amazing mac ‘n cheese recipe from Becky Flade, y’all. Also, Becky’s new book, Fated Hearts, which I will read while floating in and out of a cheese coma.
There are a lot of things I love about being born and raised in Philadelphia. We have history and culture; our sports teams are legend; a legacy of entertainers call, or have called, my hometown their own; and we have a reputation for being fierce, loyal and passionate. But above all that, we have FOOD: Tastykakes, cheesesteaks, scrapple, Peanut Chews, soft pretzels; there’s a veritable plethora of options that taste just oh-so-good in the City of Brotherly Love!
One of my favorite Philadelphia staples, something I didn’t realize until I went to college in a different state was specific to Philadelphia, is Cooper sharp cheese. I’ve been informed that, like Yuengling lager, the cheese has broadened its horizons and can be found in other locales, but, like me, it is a Philly native. MMM. I think it’s widely known that anything is better with cheese, but until you’ve layered Cooper on your mashed potatoes, or baked ziti, you haven’t lived.
Everyone enjoys the comfort and tradition of baked mac ‘n cheese but my youngest and I experimented with a pound of Cooper and some heavy cream. We came up with what we call our “World Famous Mac ‘n Cheese.” Of course, the world is my house and our closest call to fame is the adoration of my brother, currently living in southern Maryland, who had the opportunity to sample some and fell in love with it. Each time we make this rich dish, I snap a picture and send it to him via our cell phones to tease and torment like a good big sister should.
BECKY AND MORGEN’S WORLD FAMOUS MAC ‘n CHEESE RECIPE
16 oz elbow macaroni
1 lb cooper cheese, block, shredded
½ cup parmesan cheese, grated
¼ cup scallions, diced
3 cups heavy cream