Macaroni and cheese, roasted brussel sprouts, please.

With the Chicago winter on its way, I have been craving all things comfort. Macaroni and cheese is one of those ranking high on the list. I have a tried-and-true recipe that involved Velveeta cheese (seriously, what middle class child of the 1980s does NOT like Velveeta, right?), but wanted to try something a smidge fancier. I asked one of my best friends who never steers me wrong for a good recipe. As expected, she delivered. I mean, winning an Emeril Lagasse challenge means something, right? I went with this bacon and cheesy delight of a recipe.

Stirring in the cheese.

Looking good already.

All baked and luscious. 

One important tip to note: Buy bricks of cheese, not pre-shredded. It melts better.

Of course, I needed a side dish that was lighter and cheese-free to cut the richness of the macaroni and cheese. I went with a good standby for winter: brussel sprouts. I found a recipe, but chose instead to do my own thing. I cleaned and halved the sprouts, tossed in some olive oil, salt, and pepper. I put them on a foil-lined baking sheet and baked at 400 degrees until they got nice and brown. Some turned a little black, but they still tasted awesome. Two thumbs up from my less than enthusiastic fan of brussel sprouts husband.