Grant's Mac and Cheese
You would expect Grant Achatz's macaroni and cheese to have some chef tricks, but it doesn't. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits. More All-American Recipes
The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.
A deep, seductive Brunello di Montalcino from southern Tuscany is a nice match for this heavenly, bacon-flecked macaroni and cheese.