Macaroni and Cheese: 52 Recipes, from Simple to Sublime
Simple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese experience.
Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.
From the Trade Paperback edition.
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Macaroni and cheese: 52 recipes, from simple to sublimeUser Review - Not Available - Book Verdict
What a great idea a whole cookbook devoted to one of everybody's favorite comfort foods. Schwartz, coauthor of chef Bobby Flay's books, among others, collected recipes from well-known chefs around the ... Read full review
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Other editions - View all
½ cup ¼ cup Add the pasta al dente Aleppo pepper baking dish baking pan bay leaf Bobby Flay boil over high bread crumbs Bring a large Cheddar cheese cook the pasta cow's milk Culinary Institute cup ¼ cups ½ pound cups heavy cream cups whole milk dente dice elbow macaroni executive chef flavor Freshly ground pepper garlic heat and cook heat to medium high heat James Beard Foundation Kosher salt Freshly large pot large saucepan Mac and Cheese Macaroni and Cheese mascarpone medium heat medium-high heat melt middle shelf mixture mushrooms olive oil onion Parmigiano-Reggiano pasta pot of salted pound elbow macaroni Preheat the oven prosciutto ras el hanout recipes Reduce the heat restaurant salt and pepper salt Freshly ground salted water sauce saucepan over medium Season with salt SERVINGS shallots simmer sliced sprinkle stirring occasionally tablespoons tablespoons butter tablespoons of butter thyme tomatoes truffle oil whisk York