Roadhouse Mac and Cheese

We’re off to AA for football tomorrow, and my daughter (and wife) loves this mac and cheese, so I thought 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:

A top of the line Mac and Cheese

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 were 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.

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 saucepan 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 for 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 manner. 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

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Pin142

Yum140

Share2

Listed as the top Mac and Cheese by Alton Brown on Food Network's "America's Best: Top 10 Comfort Foods", Zingerman's Roadhouse in Ann Arbor is a local tradition.

• CourseMain Course
• CuisineAmerican

Servings	Prep Time
6	5 minutes

Cook Time

25 minutes

Servings Prep Time 6 5 minutes

Cook Time 25 minutes

Roadhouse Mac and Cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pin142 Yum140 Share2 Listed as the top Mac and Cheese by Alton Brown on Food Network's "America's Best: Top 10 Comfort Foods", Zingerman's Roadhouse in Ann Arbor is a local tradition. CourseMain Course CuisineAmerican Servings Prep Time 6 5 minutes Cook Time 25 minutes Servings Prep Time 6 5 minutes Cook Time 25 minutes

Ingredients

• 2 tablespoons sea salt
• 1 lb macaroni your choice
• 2 tablespoons butter
• 1 onion small diced
• 1 bay leaf
• 2 tablespoons AP flour
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 1 pound cheddar cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• 2 tablespoons olive oil

Servings:

Units:MetricUS Imperial

Instructions

1. Cook pasta according to box instructions with 2 T sea salt. Drain and set aside.
2. In a heavy saucepan 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 for 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 manner. 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.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 23, 2016