It's that kind of weather that screams comfort dishes like mac and cheese. While clearing out cabinets, I found some boxed "cheese and shells" and had a hankering to doctor it up. Will and I each wanted our own accoutrement, so we created a duo: one high end with truffle oil and the other with Nathan's mini hotdogs (oh yes, we went there). For the mac and cheese base, we added shredded cheddar alongside the powdery stuff, and some whole milk.
For the highbrow version, we added a few drops of white truffle oil, mustard powder, and plenty of black pepper.
For the lowbrow, we added the sautéed hot dogs, Dijon mustard, siracha, dill, and parsley.
Both iterations were tasty. We served the pasta with a side of sautéed collard greens to cut the richness. I have to say, I think top-your-own-mac-and-cheese could be the next best thing.