My favorite comfort food gets its own restaurant!

[Kay in Cal]

For years I have said that their should be a restaurant that specializes in macaroni and cheese. I love homemade macaroni and cheese, but don't always want to make it myself... so my dh googled it for me and found:

http://www.smacnyc.com/

Anyone live near the East Village? I'm ready fly out there... my post-move energy is pretty low and it would be so nice to have my favorite comfort food delivered. Too bad we're several thousand miles away. Vacation, maybe?

[laylamcb]

Oh my goodness--how funny! I remember that my sister raved about a hip downtown Portland (OR) eatery that features "gourmet" mac and cheese. She and her DH were mocking the very idea of it until they tasted it. She said it was unbelievably good. Maybe hip comfort food is the next "thang." Yum!

[dragons in the flower bed]

I love homemade macaroni and cheese, but don't always want to make it myself... so my dh googled it for me and found:

http://www.smacnyc.com/

Anyone live near the East Village?


Good golly, a real restaurant in NYC at which my picky kid might actually consent to eat! I'd offer to pick some up for you when we go down state for my sister's bday in October, but however would I ship it?

DP has been asking for homemade mac and cheese. Do you think you could share a recipe?

[Kay in Cal]

OK, I am recipe challenged. Meaning that most of my cooking is "on the fly"--I modify and throw in a little of this and that, rather than measure.
So this is an estimation at best, OK?

This makes home-made baked type (as opposed to saucy-type) macaroni and cheese. I use a 13 x 9 x 2 baking dish for this.

3 12 oz. packages of pasta (I use one rotelli, one shells, one "other"--lots of nooks and crannys are good. You can use actual macaroni if you want!)
3 chunks of good cheese -- about 12-16 oz. medium cheddar, 12 oz. montery jack, 12 oz. of "other"--I use sharp cheddar or mozzerella, depending on my mood
1 1/2 cups milk
Garlic powder
Italian spices
Olive oil
Fresh basil -- optional


OK: Cook the pasta.
While that is cooking: grate the cheese--I use a food processor, as this is a lot of cheese!
Lightly oil the bottom of your baking pan with olive oil.
If you have fresh basil--lay the whole leaves down in a thin layer on the bottom of the pan--you don't need enough to fully cover the bottom, just a few add a wonderful aroma to the dish.
Drain pasta, rinse with cool water, allow to dry a minute, and add to baking pan. If the pasta is too hot going in, it makes it difficult to mix the ingredients.
Now, mix in your cheese, reserving about 8oz, to the cooled pasta. Use your hands to get a good mix. Sprinkle the top with garlic powder and italian spices (maybe 1/2 tsp of garlic, 1 tsp spices) and mix again. Adjust the level of flavor to taste--I like lots of garlic!
Top with reserved cheese and a dusting of italian spices for visual.
Pour milk carefully over the top, trying to wet as much as possible.

The casserole will be full--it should bulge over the top. As the cheese melts, it will settle down, but put a cookie sheet under to catch any drips.

Bake for 45 minutes to 1 hour at 375 or so.

That's from memory--I don't really measure.
But I do love my mac n' cheese!

[cin]

Man, I wish my girls would eat mac & cheese. My oldest HATES melted cheese and the younger, of course, likes whatever big sister likes. UGH She also hates tomato stuff...No tomato soup and grilled cheese here.

[dragons in the flower bed]

OK, I am recipe challenged. Meaning that most of my cooking is "on the fly"--I modify and throw in a little of this and that, rather than measure.
So this is an estimation at best, OK?

Thank you so much Kay! I'm going to have to write down to rep you tomorrow when I have some left. I can't wait to try this. DP will be thrilled.

[Julie in CA]

DP has been asking for homemade mac and cheese. Do you think you could share a recipe?

Another recipe you might try--it makes mac & cheese that's really really saucy and cheesy, totally unlike the baked kind, but still my over-the-top favorite! I usually make it in my rice cooker, but I'm sure you could cook it in a saucepan on the stove too.

So, in a pan, heat 1 cup chicken broth and 1 cup half & half to a slow boil.
Add 2 cups dry macaroni, bring to slow boil, turn down to a simmer, and cook until the pasta is tender, stirring occasionally.
Add 1 1/2 cups of cheese (I usually use cheddar & mozarella, but you can throw in whatever you have), 2 tablespoons butter, 4 oz. cream cheese, 1/2 teaspoon each of salt & pepper, and a pinch of cayenne pepper.
Stir and cook on low until all of the cheese is melted, adding more half & half if it seems too dry or if your pasta seems to need more liquid.
Yum!