Ed note: This is the first in a series I'm calling Writers Eat. Basically, I'm asking writers I admire to share their favorite recipes and/or foods here on Plums in the Icebox. The food will sometimes be tied in with the writer's work, but sometimes not. If you're a writer and you're interested in participating, let me know!
I asked Roxane Gay to be the first writer to participate in this series because she's one of my favorite people on the Internet. She's a badass fiction writer, an extremely dedicated editor of PANK and Bluestem, and she's crazy smart, too. Roxane is also crazy nice and possibly the funniest person on Twitter. We agree on many things, such as the brilliance of Laura Ingalls Wilder and the amazingness of Gone With The Wind. Roxane has a book, Ayiti, coming out in just a few days. You should buy it, but I'll mention now that the book is about Haiti and the Haitian diaspora experience. So, Roxane's recipe is a Haitian macaroni and cheese! I'll let her tell you more about it:
"Haitian" Macaroni & Cheese
"Haitian" Macaroni & Cheese or really, the macaroni & cheese I grew up with that my Haitian mother makes and is indeed made in Haiti but probably has French origins because the base of it is essentially a bechamel.
7.Bake at 350 degrees until the cheese on top is nicely golden browned. This generally takes 30-45 minutes.