For the last 7 days, the 2nd-3rd most e-mailed story in the NYTimes has been about macaroni and cheese. Not only macaroni and cheese, but cats, as well. Do you need any further evidence that our nation’s people are paralyzed by the deepest clinical depression since 1932? I cried at Brokeback Mountain, I freaked over Terry Gilliam’s dispatch of an adorable kitten in The Brothers Grimm, yet I sit here hardly lifting a finger as my country goes down the tubes and we skate ever closer to genuine facism. I am Exhibit 1 for the case for public depression.

So as long as we’re going to be depressed, let’s wallow in it. Below is the recipe I got for mac and cheese from a former co-worker. It is better than the NYTimes recipes for mac and cheese. It is better than any mac and cheese I’ve ever had, and may well be a tantric meditation leading to one’s final entry into heaven when eaten.

(BTW, the “Out of Iraq” event went rather well, and we hope to do more and similar events in the future. Thanks to those who came or spread the word. Stay tuned.)

• 2 blocks each of Kraft sharp, extra sharp, and mild cheddars, shredded
• Big box of Velveeta
• 4 eggs
• 3 cans evaporated milk and a little whole milk
• 3 1/2 one-pound boxes of elbow macaroni
• Salt to taste
• Breadcrumbs if desired

In saucepan combine canned milk with Velveeta. Stir till melted, add salt.

Cook macaroni.
In large pot or dish, combine macaroni, shredded cheese, and cheese sauce.

Add eggs.

Put in casserole, top with shredded cheese and breadcrumbs.

Bake at 350 degrees about 1 1/2 hours.

This should feed 40. If you have any left over, give me a call.