Mac ’n’ cheese — that oft longed-for dish that equally often disappoints. Until now. With no reason other than that it was a perfect fall Sunday and my roommate loves mac ’n’ cheese, I covered my counter in an impressive array of dairy and set to work. My goal? Emily Stimpson Chapman’s decadent mac ’n’ cheese recipe from her new cookbook, Around the Catholic Table — containing a full six types of cheese, bacon, jalapeños, milk, cream, and more.
This cookbook has been on my radar for months now, as I’m a regular listener to Chapman’s podcast, Visitation Sessions, as well as a (mostly) regular reader of her newsletter. Chapman has been writing about Catholicism, culture, literature, food, and much more for many years, and I first discovered some of her recipes on her old website, not long after reading her book The Catholic Girl’s Survival Guide for the Single Years. While I wouldn’t recommend the carrot, apple, and ginger soup, my other findings there were delicious — particularly her polenta recipe. I’ve now made it numerous times for myself as well as guests, and it gets top marks from everyone who tries it. One guest at a recent dinner party was so smitten with the polenta that he barely had room for dessert.
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