When I saw today's event for Dishes of Comfort organized by Cream Puffs in Venice and Viaggi & Sapori, I knew exactly what I was going to make.

My mother is an awesome cook. I know that everyone makes this claim but very few can prove it. While growing up, our house was THE house to have dinner at especially with my brother's friends who just happened to arrive in gaggles around dinner time.

While my family boasts many secret recipes, my all time favorite food of comfort has to be macaroni & cheese. Granted, it is not the most fashionable dish out there but it is warm and simple and when it's homemade it can't be beat. Plus, it includes both of my favorite childhood food groups: cheese and pasta! What is not to love? I could also always be assured that no stray green smelly vegetables like brussel sprouts would find their way onto my plate either. Mac and cheese was always accompanied by homemade pickled beets. The tangy red beets cut the creamy cheese at just the right angle.

Recently, my mom shook things up a bit and switched recipes. (Gasp!) I was skeptical when she told me, I secretly mourned a childhood favorite that is now but a fading memory. Once I tasted the new rendition, it was full steam ahead!

Today, the obligatory cooks test was a success and just as good as moms. Now if only I had some pickled beets, it would really feel like home.

Note: Fontina is not the easiest cheese to find in France. I found it at my neighborhood Italian specialty store and when I asked for it, the owner was tickled and said that only the real connoisseurs know and have fontina. I felt privileged to be a part of the club and left the shop with a smile and a 12 euro hunk of cheese. A small sacrifice to pay for comfort.


Fontina Macaroni and Cheese (from Giada de Laurentis)

2 oz salted butter
1/4 cup flour
2 cups 2% milk
1/2 cup grated fontina
Pinch fresh nutmeg
Sea salt and pepper
1/2 pound pasta (I used whole wheat chiocciole)
1/2 cup bread crumbs
1 tablespoon butter

Start a bechamel sauce by melting butter and adding flour to create a roux. Once the roux thickens continue stirring and gradually add milk. Stir constantly and bring to a simmer over medium heat. This should take about 10 minutes. When the sauce is thick enough to generously cover a spoon, remove from heat and add nutmeg, salt, pepper and half the fontina.

Add the sauce to cooked pasta (al dente).

Combine remaining melted butter and breadcrumbs. I made my own from some whole wheat I had on hand.

Pour pasta mixture into a baking dish. Sprinkle with remaining fontina and breadcrumbs. Bake for 20 minutes at 220°C (425°F)