When it comes to Macaroni and Cheese, I, Mia, dub myself somewhat of a fanatical connoisseur of sorts. I’ve scoured the webosphere in search of the best places in Los Angeles, Seattle, New York…and just about anywhere else I visit for that matter. If we go out to eat, I find a place with Mac on the menu. If we end up eating somewhere that, by chance, offers Mac n Cheese, it’s always a struggle to order something else.
That said, here’s a list of a few of our favorite Mac n Cheeses (in no particular order):
- Tompkins Square Westchester, CA- a unique, almost silky smooth, Blue Crab Mac n Cheese.
- Mastros Beverly Hills, CA- Lobster Mac n Cheese. You’ll have to ask them for it, as it doesn’t reside on the menu You’re welcome.
- Baby Blues BBQ Venice, CA- Down home southern- inspired tasty Truffle Mac n Cheese. Um, and they serve Kool-aid.
- Violet (RIP), Los Angeles, CA- You shall be missed from the deepest parts of my creamy MnC-craving tummy. Deliciously creamy, serrano peppery goodness.
- Beecher’s Cheese Seattle, WA- Creamy beyond your wildest imagination with chipotle chile pepper and gruyere cheese.
- Artisanal Fromagerie & Bistro New York, NY- Holy béchamel sauce! Amazing noodle-to-sauce ratio with a nice, crispy crust.
- Chez Mia & Jordan Los Angeles, CA- Ok, so we’re not an establishment in any way, but I can honestly say that our recipe has by far been my favorite. To be fair, our cheeses run us $75 so it was, understandably so, the best I’d had.
And because we want to share this gloriousness with you:
Ingredients (Serves 2-3):
- 1 (8-oz.) package macaroni (I like to mix it up and try unique shapes from World Market)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup of Panko and regular bread crumbs
- 1/2 teaspoon salt
- Dash of Nutmeg
- Dash of Paprika
- 1/2 teaspoon fresh ground black pepper
- 8-oz of three cheeses. We used an aged Gouda, Comté and Goat cheese (note: you do NOT need to spend $70 on cheese, just get good quality cheese)
- Prepare pasta according to package directions. Strain and keep warm.
- Preheat oven to 400°
- Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt and black pepper, 2/3 of the cheese, and cooked pasta into a large pan.
- Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1/3 of the cheese. Sprinkle nutmeg on top of cheese. Evenly place Panko and bread crumbs on top. Lightly sprinkle Paprika on top (gives it a great color and dimension when cooked!)
- Bake at 400° for 20 minutes OR until bubbly. If it’s bubbling, definitely remove it from the oven!
- Let stand 10 minutes before serving.
Check out our photos below!