Gross mac and cheese from the NYT.  What to eat. What not to
eat. Jan. 13 2006 7:00 PM  "Crusty Macaroni and Cheese"  What's
wrong with the New York Times' weirdly popular recipe.  For some
reason, a recipe for "Crusty Macaroni and Cheese" has been
lingering atop the New York Times Web site's list of most-e-
mailed articles. The recipe ran on Jan. 4; as of this writing,
some nine days later, it's perched in fourth place on the list
of the month's top forwards. Has it been a slow news cycle?
(Samuel Alito—shown up by cheddar.) Have I underestimated the
cultural cachet of the word "crusty"? Or has the nation just
settled into its annual post-holiday hibernation, when thoughts
turn to stews, casseroles, and Super Bowl fare?  Whatever the
explanation, something about the recipe looked off to me. It
accompanied an article in which Julia Moskin, whose food
reporting I greatly admire, detailed her search for the ideal
macaroni and cheese: "Nothing more than tender elbows of pasta
suspended in pure molten cheddar, wit