Jun 2, 2022 • 13M

All of the Cheeses Mac and Cheese

Plus: Ten Bonus Questions with Nicole Miller, Unboxing New Bowls, and Links.

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Appears in this episode

Adam Roberts
Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
Episode details

Hey everyone,

Happy Thursday!

I’m going a bit nuts trying to find a short term rental in NY for Craig, who’s heading there for five months to edit his movie. I’m toying with the idea of going with him, but pickings are so slim, I think we’d kill each other in a tiny studio apartment with a teensy, unusable kitchen (some of those NYC kitchen photos on AirBnb are grim!)… if you have any leads, LMK!

Before we get to today’s epic Mac and Cheese, which I made for my friend Jonathan’s birthday, here’s Ten Bonus Pyrex Questions with Nicole Miller of @pyrexnplants (you can listen above).

She gave me so many ideas for new things to obsess about on Etsy, it’s a dangerous listen: buyer beware.

Now for that mac you’re so eager to hear about.

At the end of last year, at Christmas, Craig’s parents gifted us with a very generous Cheese of the Month Club membership. But since Craig was headed to Concord to make a movie, I just saved all of the cheeses in the refrigerator for his return. Then, when he came back, there were so many cheeses, it was overwhelming. So I decided to work them into a mac!

How did I accomplish such a thing? Let me tell you.

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