Oops, also added chickpea flour to help thicken and add more nutrients.

For the bread topping, a mix of Evergreen Butcher & Baker's country sourdough and panko plus black pepper and grass fed butter.

Added extra black pepper (Burlap & Barrel).

Added Burlap & Barrel's Silk Chili Flakes to help brighten up the richness.

Used Diaspora Co's nutmeg.

Added some Burlap & Barrel's turmeric since there was already plenty of fat and black pepper to help the turmeric's benefits be more bioavailable.

Used two cheeses - gruyere and aged cheddar with black truffles

Used whole milk.

Didn't add any salt since the cheeses were plenty salty.

Method - gradually whisked in some of the ingredients rather than "dump in and mix".

The macaroni and cheese is inspired by Ina Garten's "Mac cheese" recipe from years ago, but with quite a few modifications.

Yayyyy, you found me! Thank you! I couldn't find you 😅