1st Anniversary Giveaway (and Mac & Cheese)

We're one year old today! Thats right, we launched exactly one year ago with a short introduction post, no pictures and a link to Eric's personal blog, which he kept up for exactly 3 weeks. Not a very auspicious start, but it was a start none the less. Now, well, we've come a long way. How far exactly? Williams Sonoma and Mac and Cheese far! To celebrate our 1st Blogiversary (get it? a Portmanteau of "blog" and "anniversary". We think we're so funny) we're giving away a $25.00 giftcard to Williams-Sonoma! Yup, free stuff for one lucky follower! Here's the rules: 

• Follow our blog (facebook / Google / Feedburner (email) or ATOM (RSS))
• Leave a comment telling us why you love your favorite kitchen gadget (and what it is!)

We'll review the comments this week and announce a winner on Friday! Make sure you leave some way for us to reach you! 

Now, to celebrate our blogiversary we thought about making a cake but decided that a homemade mac and cheese was more our style. This is actually a unique recipe for one important reason, it is the only mac and cheese that Charisse likes. She hates mac and cheese, right up there with raw celery and pop-quizzes. Once, when we lived in San Francisco Eric (who LOVES mac and cheese) tried his hand at a home made one, which was fantastic and she still didn't like it. So when she landed on a mac and cheese recipe that she actually liked, the skies opened up, angels sang, the cats and the dog began to dance together and hold intellectual conversations with the fish. Okay, maybe we're exaggerating just a little, the cats and the dog don't quite get along yet but you get the point. What really makes this is the bees knees is the toasted bread on top, it adds a crunch and texture you don't find in that certain neon orange kind from the box.

Mac and Cheese

What You Will Need

1 stick unsalted butter
8 slices white bread cubed into small pieces
5 1/2 cups milk
1/2 cup flour
3 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper
4 1/2 cups grated sharp white cheddar cheese
2 cups grated Gruyère cheese
1 pound fusilli pasta

Preheat your oven to 375*

Butter a 3 quart casserole dish and set aside. 

Melt 2 Tbs butter and pour over bread cubes in a large bowl and toss well to coat. Set aside

In a medium sauce pot, melt the remaining flour and add in the flour. Cook, stirring for about 1 minute until it turns a nice golden brown. Slowly pour in the milk, whisking constantly so you keep the mixture smooth. Whisk until the sauce thickens and bubbles, about 10 minutes. Add in the seasonings and cheese and stir until all the cheese melts into the sauce, set aside. 

Meanwhile cook your pasta according to the directions and drain well. Pour cheese sauce over the pasta and mix well. Pour into your buttered casserole dish and top with the bread cubes. Bake uncovered for about 30 minutes until the top is golden brown and the pasta is bubbly. Let sit for 5 minutes before serving. 

adapted from Martha Stewart Living Cookbook: The Original Classics