Geezer warning: If you’re watching fat, carbs and calories scroll to another post right now.

This is an unabashedly rich recipe and easily the best mac & cheese I’ve ever tried or made.

But it’s the epitome of comfort food and worth the work.

The Geezer’s only adjustment is adding a sliced, slightly carmelized fennel bulb.

The recipe is from one of Laura Werlin’s invaluable cheese books.

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