You know what’s honestly hilarious, I had no idea that the east coast was going to be hit by a nor’easter until Wednesday night. And really the only reason I knew about it was from my mother. The girl who is on every social media site doesn’t even know that the largest storm this year is coming our way, sheesh.

But I am so glad she did tell me, otherwise I would probably be stranded in New York City right about now. (I am writing this the night before so that is a preemptive statement assuming that the storm really is going to be as bad as it is). I don’t doubt it, but how hilarious will it be if it doesn’t snow it all? Then we can really say that we are “Finding Nemo”. Yes, I am that corny and yes I did just say that.

It was funny, on Wednesday night, Meg and I were watching Watch What Happens Live with Andy Cohen while also holding an important conversation with Paulina when all of a sudden, Andy throws up this weather map showing what the storm will be like. It was an exaggerated snow totals map saying that the New York City area would be hit with 31 inches of snow. You should have seen how quickly Meg and my head turned around straight to the t.v. We belong on a sitcom or something. We do not mess around when it comes to weather.

But just as with Sandy a few months ago, I wanted to make sure everyone on the east coast had something warm and yummy to munch on as we are pummeled with two feet of snow. Remember when I showed you the mac n’ cheese I had made my coworkers for their birthdays early in December? Well I finally got around to making it again.

If you don’t remember, this was The Smith’s famous Mac + Cheese. I’m pretty sure it’s LEGEND-wait-for-it-DARY and it was beyond delicious. And let me say, I am not a cheese person. I know we’ve gone over this, but I want to reiterate because I adore this mac n’ cheese. Really I do. There is something about it that just makes it divine and impossible to resist.

The Smith’s Mac + Cheese
From the wonderful people at The Smith Restaurant in NYC

Ingredients:
1 box of elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups heavy cream
1 1/2 cups milk
1/3 cup cheddar cheese, shredded
1/3 cup fontina cheese, shredded
1/3 cup gruyere cheese, shredded
1/8 cup parmesan cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1/4 cup shredded parmesan cheese, to finish

Directions:
Preheat oven and a shallow-oven proof dish at 400 degrees.

While the stove heats up, bring a large pot of salted water to a boil. Add in the macaroni pasta and cook until al dente. Strain and return to the pot. Set aside.

In a medium sauce pan, melt the butter. Once melted add in the flour and whisk until it forms a blonde roux. Slowly add in the heavy cream and butter, whisking it together with the roux until it comes to a boil. Add in the cheddar, fontina, gruyere, and parmesan cheeses, reserving the 1/4 cup of parmesan for the end. Whisk together until all the cheeses have melted.

Add the cheese sauce to the pasta and stir until they are evenly combined. Add in the salt and pepper and mix thoroughly.

Carefully remove the hot baking dish from the oven and butter evenly or spray with cooking spray. Pour in the pasta and spread evenly throughout the pan. Sprinkle the remaining parmesan cheese on top and return to the oven. Bake for 25 minutes or until the top is golden brown. Serve piping hot and enjoy!

The ultimate comfort food for a snowy day.

Tagged: cheese, Mac n' Cheese, pasta, The Smith