Sunday: Macaroni and cheese

After a long day in the mountains, dinner needed to be quick and easy. Macaroni and cheese seemed like a good choice.

Cook some elbow macaroni until almost done. Drain it, put back in the pan over medium heat and add a splash each of dry vermouth and light cream along with some grated cheese (alp cheese for us) and minced garlic. Stir until the cheese melts. Stir in some chopped ham and a couple of pinches of piment d'esplette and let warm through. Serve topped with diced fresh tomatoes and a good grind of black pepper.

The cheese didn't behave as nicely as I would have hoped (probably should have made the cheese sauce first), but the dish itself was quite good.