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
by August 5, 2010

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

Easy Bacon Broccoli Cheese Soup

An easy cheese broccoli soup with BACON. Everything is better with bacon.

With my current time crunch, most of the cooking needs to last multiple meals and be easy. The weather is cooler so soups seem to be the answer. I have never been the biggest soup eater… too much of that red can stuff as a child. But I’m coming around. I love the tortilla soup from the previous post. This one is right up there also.

This recipe had it’s start at My Recipe Finds Online but as usual I can’t just follow a recipe. I added bacon (really that was my wife). A few other minor changes also. I doubled it for leftovers so cut in half for a “Cooking for Two” friendly recipe.

Rating

 A very strong 4 and almost a 5.

Notes: Once a week may be my normal rate of posting for a while. I was planning a roast chicken post earlier this week but I consider the recipe a failure for me. It was a ATK recipe in a dutch over but was a “2″ at best for me.
We actually used a low fat sharp cheddar but I think the bacon may have contradicted some of the positive health effect. But without the bacon and if you want to use olive oil for the butter, this would be very health. With the bacon, still very good.  I added more cheese then the original recipe because I happened to have it grated already and wanted more cheese flavor hence the 2-3 cup recommendation.

Tools: Nothing special. I used a dutch oven but any large pot should do.

Ingredients:

2 T butter
1 medium onion diced
6 cloves of garlic
2 stalks celery, diced
4 cups of broccoli florets cut very small
2 14 oz cans chicken broth
4 cups skim milk
1 cup flour
2-3 cups cheddar cheese grated
8 pieces of lean bacon cut into small pieces and cooked (optional)
Salt pepper to taste (I did 1/2 t salt and 1/4 t pepper)


Instructions:

1) Clean and chop all vegetables, garlic and grate cheese.
2) In a large pot melt butter over medium high heat. Add onion and celery and cook until becoming translucent (about 5-6 minutes). Add garlic and cook another 1-2 minutes.

3) Add chicken broth and broccoli. Cover and cook until broccoli is tender (about 10-12 minutes).

4) While #3 is cooking, in a large mixing bowl, add milk and then slowly add flour while whisking well to combine completely.

5) When broccoli is tender slowly add the milk/flour mixture to the pot while stirring slowly. Continue to stir slowly until thickened (4-5 minutes).

6) Now add salt, pepper, and bacon (optional) along with the cheddar while still stirring. Simmer for 5 more minutes and serve.

Easy Bacon Broccoli Cheese Soup
by September 30, 2010

An easy cheese broccoli soup with BACON. Everything is better with bacon.

With my current time crunch, most of the cooking needs to last multiple meals and be easy. The weather is cooler so soups seem to be the answer. I have never been the biggest soup eater… too much of that red can stuff as a child. But I’m coming around. I love the tortilla soup from the previous post. This one is right up there also.

Ingredients

2 T butter1 medium onion diced6 cloves garlic 2 stalks celery, diced4 cups broccoli florets cut very small2 14 oz cans chicken broth4 cups skim milk1 cup flour2-3 cups cheddar cheese grated8 pieces lean bacon cut into small pieces and cooked (optional)1/2 t Salt1/4 t pepper

Instructions
1) Clean and chop all vegetables, garlic and grate cheese.2) In a large pot melt butter over medium high heat. Add onion and celery and cook until becoming translucent (about 5-6 minutes). Add garlic and cook another 1-2 minutes.3) Add chicken broth and broccoli. Cover and cook until broccoli is tender (about 10-12 minutes).4) While #3 is cooking, in a large mixing bowl, add milk and then slowly add flour while whisking well to combine completely.5) When broccoli is tender slowly add the milk/flour mixture to the pot while stirring slowly. Continue to stir slowly until thickened (4-5 minutes).
6) Now add salt, pepper, and bacon (optional) along with the cheddar while still stirring. Simmer for 5 more minutes and serve.
Details

Prep time: Cook time: Total time: Yield: 8 servings

Updated

April 23, 2011