I'm finally back to this fun group, which cooks every six months with a different chef, just in time for the final weeks with Mark Bittman. I hadn't heard much about him before six month ago and really appreciate his way of seeing food even if I didn't join my friends too many times.
I'm about to make cottage cheese thanks to the kindness of Heather who shared the recipe with me but I was afraid not to be in time so I quickly assembled a bayleaf flavoured macaroni and cheese found in the How to cook everything site.
In Italy we would simply call it pasta al forno con la besciamella, italians not having ever even imagined you could buy such a thing as boxed mac and cheese (or canned ravioli for that matter).
I had some mozzarella on hand so I used it along with Parmigiano.
My finnicky children loved it as Andrea e Stefano (and me, of course); I loved the subtle smell of the bayleaf which we grow on the terrace with big success since when I found it in the vase of a camelia I had just bought.
Please visit the site for more Bittmaned cheese dishes