My love of mac and cheese was forged at a very young age. I came to like the crunchy topping of the baked version but the creamy sauce of the stovetop version. This recipe combines the two. I add sautéed andouille sausage and top the whole thing with crumbled potato chips, because that’s just badass.
I love cooking with many different proteins. I became a salmon convert while working in Portland. But, for Cinco de Mayo this year, I’m whipping up a dish with the protein that I may still be best known for – pork. I put a Southern spin on nachos with my recipe, Nachos de Puerco, using