Make Elizabeth’s Baked Mac ‘n Cheese At Home


Just as promised in our weekly dining newsletter, we bring you Sam Martinez’s much lauded recipe for Baked Mac ‘n Cheese, a light–but not too light!–and creamy version of the dish available at Elizabeth.

1/2 lb elbow pasta
1/2 cup chopped shallots
1 1/2 cups milk
1 1/2 cups heavy cream
6 oz grated cheddar
6 oz grated Parmesan
6 oz grated Gruyere
6 tbsp butter
3 tbsp flour
2 tbsp olive oil
2 tbsp coarse breadcrumbs
1 tsp fresh micro-basil (or regular fresh basil, chopped)
1 tsp salt
1 tsp pepper
1/2 tsp nutmeg

Yield: 6

In a large pot over high heat, bring 4 quarts of water to a boil. Add elbow pasta and cook for 10 minutes or until al dente, then drain.

In a saute pan over medium-high heat, saute shallots in olive oil until golden. Stir in butter and flour, then add milk and heavy cream, and simmer for 15 minutes until thick, stirring intermittently. Add cheddar, Parmesan, and 4 oz of the Gruyere, as well the nutmeg, salt and pepper.

Toss the cheese mixture in with the pasta. Plate in individual baking dishes and top with breadcrumbs and remaining gruyere. Finish in the oven at 350 degrees for 5 minutes or until golden brown on top.

Serve in individual baking dishes with basil garnish.


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