The few weeks prior to Christmas, especially when I'm traveling, is a time when I welcome fast, easy recipes, but I still want a good meal. Mixing up some Velveeta with cooked noodles is a no-brainer, really, but it was a real inspiration and time-saver for me tonight. Skipping the steps of a roux and/or a period of time in the oven simplified this macaroni and cheese, and in my opinion didn't really compromise it. In all fairness, however, I couldn't resist adding a good blob of butter and a couple tablespoons of Vermont Cheese Powder (King Arthur Flour's). This was so convincing compared to the "real deal" that Hubs didn't even know the difference - and had I not cooked it myself, I'm not sure I would have either. It just goes to show you that a dish being labor intensive doesn't necessarily make it that much better - if at all.
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The few weeks prior to Christmas, especially when I'm traveling, is a time when I welcome...