Modern Mac & Cheese

[embed width="640" height="360"]http://youtu.be/T1excgYcIqU[/embed] I have a confession to make. Deep breath, here we go...I don't like "real" macaroni and cheese. Let that sink in. I like to think of myself as an adventurous eaterI recently went nuts over a truffle-flavored sheeps milk cheese called moliterno. Swoon. But sometimes I would much rather have the creamy, familiar stuff from the blue box than homemade macaroni and cheese. This recipe, though, might have converted me. Its ridiculously simple: no roux, no baking, no mustard or cayenne. Sage oil lends some earthiness, and, because theres no béchamel, all of the creaminess comes from the cheese itself, which means an intense burst of cheese flavor. The recipe calls for gruyere, but any good melting cheese will do. And, if you happen to get your hands on some moliterno, do yourself a favor and toss it in. Youll be in heaven.