Remove from the oven and leave to settle at room temperature for 10 minutes before scooping and serving.McMurphy doesn’t mention the World Series again until the day before the Series begins as they are playing cards. Evenly sprinkle the remaining mozzarella and cheddar over the top, and then sprinkle with the bread crumbs.īake in the preheated oven until the mixture is bubbly and the bread crumbs are golden brown (about 30 minutes). Transfer the mixture to the prepared baking dish, spreading it evenly. In a large mixing bowl, combine the pasta and cheese sauce. Season to taste with some salt and white pepper. Remove the pan from the heat and stir in 1 1/ 4 cups each of the mozzarella and cheddar until melted. Whisk in the crème fraîche and the salt bring the mixture to a simmer. Simmer, whisking occasionally, until the mixture has thickened, about 14 to 16 minutes. Add the bay leaf and, whisking continuously, slowly pour in the milk until smooth. Stirring continuously with a wire whisk, sprinkle in the flour and cook, stirring, for 1 minute.
Meanwhile, in a large saucepan, melt the butter over medium heat. Butter a 3- to 4-quart square baking dish. Drain the pasta and immediately add it to the ice water, stirring until cooled, 1 to 2 minutes. Add the pasta to the boiling water and cook until al dente (tender but still chewy), according to package instructions. Meanwhile, fill a large bowl with ice cubes and water and place it near the sink.
Serves: 8 to 10 / Preparation time: 20 minutes / Total time: 1 hour, 10 minutesġ pound dried cavatappi pasta, or other bite-sized pasta tubesĦ tablespoons ( 3/ 4 stick) unsalted butter, plus extra for greasingġ 1/ 2 teaspoons sea salt, plus extra as neededģ 3/ 4 cups freshly shredded mozzarella cheeseġ 3/ 4 cups freshly shredded aged cheddar cheeseīring a large pot of salted water to a boil. Wolfgang's CUT Steakhouse Macaroni and Cheese
Feel free to vary the pasta or cheeses as long as you always make a high-quality choice. I hope you'll try my extra-special approach to this classic comfort food. The results are irresistible, and I'm not surprised when some guests order the dish as a main course for themselves. That starts with the pasta (cavatappi, a spiral-shaped, ridged tube that provides lots of textured surface area for the sauce to cling to).Īs for the sauce itself, we make it extra creamy and a bit tangy by adding some crème fraîche - the thick, slightly soured French cream you can find in the deli or cheese department - and a mixture of freshly shredded aged cheddar and mozzarella cheeses that add extra complexity of flavor and texture to the sauce.īefore baking, we top the mixture with a little extra cheese and some fresh, rich brioche bread crumbs, which add wonderful crunch to the golden topping. It's still, basically, cooked tubes of pasta combined with a cheese sauce and then baked in the oven until bubbling, golden and crusty on top.Īt CUT, we make a special effort every step of the way so this version the best it could possibly be. That is, of course, provided their moms made it from scratch rather than out of a box.
This mac and cheese isn't very radically different from what our guests ate as kids. Whatever the location, one of the most popular items on the menu to enjoy as a side dish along with a main course, is our macaroni and cheese. I see that every day in my own gourmet steakhouse, CUT, from the original location in Beverly Hills to its other outposts in Las Vegas, London, Singapore, Dubai and Bahrain. Chefs are responding by making greater and greater efforts to prepare those comfort foods in ways that are the very best of their kind. Not just for home cooking but also in restaurants, ranging from the most casual spots to the finest dining rooms.Īt the same time that food lovers everywhere are growing more aware of distant cuisines, unusual ingredients and very particular ways of cooking, I see them also feeling freer to celebrate good, simple cooking and the foods they loved in their childhoods. Comfort foods are very popular these days.