101 Cooking For Two - Everyday Recipes for Two: Roadhouse Mac and Cheese

Friday, October 15, 2010

Roadhouse Mac and Cheese

Listed as the top Mac and Cheese by Alton Brown  in Food Network's "America's Best: Top 10 Comfort Foods", Zingerman's Roadhouse in Ann Arbor is a local tradition. We're off to AA for football tomorrow and my daughter (and wife) loves this mac and cheese so I though I would give it a try. Zingerman's actually posted the recipe for this one so no guessing and I really tried to follow the recipe. The changes were those you may need to make for convenience, no raw milk cheese around this area and a different pasta.

Rating:
I snitched a little to rate it. I'll get more input tomorrow.


Notes: The recipe went well. I had no whole milk but I added the right amount of cream to skim milk as a sub. The cheese and pasta was substituted as stated above. I used my All Clad pan for the final step and really couldn't brown this as directed. Although the recipe doesn't state it, I think something like a large cast iron pan would be better for the final step. I will use the 12 inch chicken fryer next time.


Tools: Nothing special- a large cast iron pan as stated above would be nice.


Ingredients:
2 T sea salt
1 lb macaroni - your choice

2 T butter

1 small diced onion
1 bay leaf

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/4 cup heavy cream

1 pound cheddar cheese

1 teaspoon Dijon mustard
1 t sea salt

2 T Olive Oil


Instructions: 

1) Cook pasta according to box instructions with 2 T sea salt. Drain and set aside.
2) In a heavy sauce pan melt butter over medium heat then add the chopped onion and bay leaf. Cook until onion is soft and getting transparent. About 5 minutes. Remove the bay leaf.
3) Slowly add flour to onion over about 1 minute while stirring continously.
4) Now slowly add the milk while stirring continuously to avoid lumps. Now add the cream in the same manor. Simmer for 2-3 minutes until thickening.
5) Reduce heat to medium. Now add the mustard, 1t sea salt and the cheese. Stir well and continue to simmer (only a few bubbles) for about 5 minutes.
6) Now add 2 T olive oil to a large pan and heat until oil is starting to smoke. Add pasta and cheese mixture and stir until about 15% is golden brown.




Roadhouse Mac and Cheese


Listed as the top Mac and Cheese by Alton Brown in Food Network's "America's Best: Top 10 Comfort Foods", Zingerman's Roadhouse in Ann Arbor is a local tradition. We're off to AA for football tomorrow and my daughter (and wife) loves this mac and cheese so I though I would give it a try. Zingerman's actually posted the recipe for this one so no guessing and I really tried to follow the recipe. The changes were those you may need to make for convenience, no raw milk cheese around this area and a different pasta.
Ingredients
1 lb macaroni - your choice2 T sea salt2 T butter1 small diced onion1 bay leaf2 T all-purpose flour1 1/2 cups whole milk1/4 cup heavy cream1 pound cheddar cheese1 t Dijon mustard1 t sea salt2 T Olive Oil
Instructions
1) Cook pasta according to box instructions with 2 T sea salt. Drain and set aside.2) In a heavy sauce pan melt butter over medium heat then add the chopped onion and bay leaf. Cook until onion is soft and getting transparent. About 5 minutes. Remove the bay leaf.3) Slowly add flour to onion over about 1 minute while stirring continuously.4) Now slowly add the milk while stirring continuously to avoid lumps. Now add the cream in the same manor. Simmer for 2-3 minutes until thickening.5) Reduce heat to medium. Now add the mustard, 1t sea salt and the cheese. Stir well and continue to simmer (only a few bubbles) for about 5 minutes.6) Now add 2 T olive oil to a large pan (large cast iron pan preferred) and heat until oil is starting to smoke. Add pasta and cheese mixture and stir until about 15% is golden brown.
Details
Prep time: Cook time: Total time: Yield: 6 servings

Updated

April 20, 2011

Labels: ,

3 Comments:

At October 17, 2010 at 1:37 PM , Blogger Christine said...

Dad brought this over to my house yesterday and it was a definite hit! It was flavorful and just amazing. I loved it and will make it myself.

The Zingerman's recipe doesn't state it, but on the Food Network they talked quite a bit about using a cast iron skillet to brown this. Dad had some browning, but not as much as he would have liked. We reheated it post-game for dinner by putting it in the oven at 375 for about 30 minutes I think, which was perfect. I reheated the extra little bit leftover today for lunch in the microwave, which made the cheese separate a bit and become oily (the mac and cheese was still yummy though). I think this is more a function of the microwave than the constant reheating. So, avoid the microwave and try the slow reheat in the oven instead.

 
At October 18, 2010 at 11:14 PM , Blogger Chris said...

You are probably right about the cast iron. It makes a huge difference in so many dishes.

The mac and cheese looks "to die for" as they say in these parts. Don't worry, that's a good thing:)

 
At October 19, 2010 at 7:35 PM , Blogger Dr Dan said...

Definitely using cast iron next time. I just wonder why I didn't this time. It was just setting there saying US ME but I had to use the All Clad.

 

Post a Comment

Did you enjoy the post or have a question? Please leave a comment or ask away, provide info on how you liked something, etc. Note that spam, rude comments or comments with random links will all be deleted.

Subscribe to Post Comments [Atom]

<< Home