Herb Mushroom Mac'n'Cheese
Photo: James Lenhart / Contributor
My introduction to macaroni and cheese was in the ’80s, when I arrived in America. It was the box variety, which at the time tasted delicious. I played around with many variations of this American classic, from learning how to make a good béchamel to figuring out which spices paired well with cheese. And once my taste buds had morphed to sophisticated cheese, I began to enjoy sharp cheddar, raclette or Gruyère — all of which pair beautifully with cumin, kalonji and black pepper. Knopp Branch, a local farm from Wharton, recently brought me an amazing array of fragrant herbs from bergamot sage to holy basil and lemon balm. The addition of chickpea flour to this dish may be unusual but does lend a tremendous depth of flavor.