The latest issue of Food & Wine magazine arrived yesterday. I like nothing more, than curling up on the couch with it to take in all of the glorious food photography. I dream that one day my photos will come close to resembling the ones that grace these pages. Jon skims it and takes mental notes about the recipes he’d like to make. Rarely, do I pay attention to the recipes, but Stovetop Mac ‘n Cheese drew me in. I love mac ‘n cheese. So, while Jon was busy studying, I flipped to page 76 to try and tackle it. Of course, we didn’t have Fontina nor Mascarpone, so I had to improvise. That’s usually when my dishes turn out best. The smell lured Jon down from the study. “It smells like mac ‘n cheese,” he said. I must have done something right. Rich, creamy, “ah-mazing.”

Here’s my take on Stove Top Mac ‘n Cheese

• 4 ounces shredded cheddar cheese
• 3 tablespoons unsalted butter
• 1/4 cup flour
• 1 teaspoon smoked paprika
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 cup feta
• 1/4 cup cream cheese
• 1/4 cup Dijon mustard
• 8 ounces pasta (I used orecchiette)

In a very large saucepan, melt the butter. Whisk in flour and paprika and cook over medium heat until bubbling, about 2 minutes. Add the milk and heavy cream and whisk until smooth. Cook over medium heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in the cheddar and the Feta and cook over low heat until melted. Off the heat, stir in the cream cheese and dijon mustard. Season with salt

Meanwhile, cook the pasta. Drain and add to cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes.