I was craving something casserole-y and thought of doing a mac a cheese. Serendipitously, an unrelated visit to the ppk blog resulted in a drool-worthy shot of "Mac and Shews" in my face, and dinner plans were made! I love the star ingredient, saurkraut, but often struggle with getting through an entire jar of it.
This recipe is good hot or cold, but I don't know that I would put it in the same category as "mac and cheese." With some tweaking I think you could get more creaminess and less tang, but I love this recipe as is, and for what it is.
I paired the Mac and Shews with a Caesar salad, using my now world-famous dressing and toasting some croutons. The dressing is never measured and always thrown together. This particular incarnation included Vegenaise, dijon mustard, capers in brine, raw garlic, olive oil, nooch, pepper, and lemon juice.
It was a nice, tangy meal. Followed up with chocolate pudding. Two thumbs up!