(Blurry) macaroni and cheese

I may be a foodie, but that doesn't mean I've made everything I should have by now. For instance, last week was the very first time I made macaroni and cheese from scratch.

Alton Brown's Baked Macaroni and Cheese was my guide. I forgot about the paprika and used a slightly different combination of cheese: about 6 ounces of sharp cheddar, plus a couple of ounces of monterey jack, and another ounce or so of goat cheese. My big mistake was thinking, "Hey, it doesn't sound right to have 8 ounces of macaroni and 12 of cheese. I can use less." While it was delicious and cheesy, it wasn't quite cheesy enough. It also needed a LOT of salt; since I never measure, 1 teaspoon (as suggested) may be right on the money.

For the ultimate in a comfort food meal, we ate this with green bean casserole. Hey, I never said we ate healthy vegetarian food!

Verdict: 4 stars (5 with more cheese and salt!)