Last weekend, contributor Sarah Rose Stone told you how excited she was about the Mac ‘n’ Cheese at Colter Bay. She and I have talked about macaroni and cheese on a couple of occasions. We’re both big fans and agree that a good version is hard to find in a restaurant. The post resulted in comments regarding which area restaurants had the best version as well as some discussion of what ingredients to use when preparing it at home.
RisingDamp666 said:
“Aged cheddar, parmesan, danish fontina, organic unsalted butter, organic whole milk, panko and a box of De Ceccho. Follow up with a trip to the cardiologist.”
simcoe said:
“OMG, the mac & cheese might be sold out, let me clue you in, its pasta, milk/cream, butter, and surprise-cheese.”
Despite how simple macaroni and cheese seems, it is another classic example of a dish that is easily flubbed. It (along with mashed potatoes, coleslaw, chicken soup, French fries and marinara sauce-- to name a few) is an example of a popular item made of seemingly simple ingredients, that is rarely executed successfully. Even though the variations on ingredients may differ by only the slightest bit, everyone has their own perception of what makes each of these familiar dishes perfect. I often order these items (or dishes containing similar basics) when trying out a new restaurant because for me, the quality and care with which simple everyday items are prepared is a good sign of how well the rest of the menu is attended to.
Today I’ve decided to share my macaroni and cheese recipe with you. It may bring on a cardiac, but it would be worth the trip to the hospital. Some people enjoy the stove top version of macaroni and cheese where the pasta is prepared in one pot, the sauce in another and the two are combined and served. I like that preparation, but to me it doesn’t describe my ultimate macaroni and cheese experience. I prefer baked macaroni and cheese which possesses all of the crispy-edged goodness we’ve come to admire in brownies and lasagna. This recipe results in just such a treat.
I would like to note that it is not a highbrow nor lowbrow recipe. I can’t see spending $40 on six types of imported cheese to make a quick family-style meal, and those recipes that use Velveeta or canned cheese soup just don’t seem right to me. When choosing a pasta, I prefer to use the traditional elbow macaroni. Its size and hollow center allow for an even disbursement of cheese and “sauce”. Using other pasta can upgrade the dish to something a little more chic, but much larger noodles can really get in the way when it comes to combining the cheese and cooked pasta effectively before baking. Depending on your personal taste, a touch of nutmeg, a tablespoon of tomato paste or a few dashes of hot sauce can also be great additions to this recipe.
Perfect Mac ‘n’ Cheese
1 lb box elbow macaroni ∙ 3/4 lb extra-sharp cheddar, shredded ∙ ¼ lb Monterey jack, shredded ∙ 8 oz package cream cheese, cubed ∙ 3 tbsp unsalted butter, soft ∙ 2 eggs, beaten ∙ 1/2 - 3/4 cup heavy cream or half-n-half ∙ 1 tsp powdered mustard ∙ salt and pepper, to taste ∙ 1/2 cup seasoned bread crumbs or panko
Preheat oven to 350°.
Prepare pasta according to package directions. Drain. Combine butter, cheeses, eggs, cream, salt and pepper. Mix well. Add to pasta and mix thoroughly. Pour into a buttered 9”x13" baking dish. Top with seasoned bread crumbs or panko. Bake 30 minutes.