Why Did You Eat That: Mac Daddy
Written by: WhyDid YouWearThat
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Recipes,Why Did You Eat That?
COMMENTS
I really don’t know anyone who doesn’t like macaroni and cheese. And if you don’t, then you’re no friend of mine. It’s an American staple food and it can snap even the most PMS’ing diva out of her funk.
We were elated to find out about a place in downtown Los Angeles that’s sole purpose is to serve macaroni and cheese. Mac and Cheeza has four sizes of mac and cheese: Baby Mac, Momma Mac, Daddy Mac, and Mac Daddy. Once you’ve decided how hungry you are, it’s time to choose between regular noodles and rice and between their special “secret” cheese sauce and soy. The big decisions are out of the way… let’s add some vegetables and/or meats (black olives, mushrooms, spinach, bacon, ham, chorizo) and top it off with either a cheese blend topper or spicy toasted walnuts. Now, you can either eat in, take out, have it delivered, OR you can bake it at home! I really see no downside to this place… except that you may not fit into your skinny jeans after falling in love with their perfect blend of cheesy delight.
If you can’t make it to downtown LA here is my very favorite mac and cheese recipe:
Ingredients:
- 1/2 lb dried cavatappi or elbow macaroni pasta (cooked according to instructions on box)
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 2 cups shredded swiss cheese
- 1 cup of sharp cheddar
- 2 tsp white truffle oil
- salt and freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup shredded parmesan
Preparation:
Add butter to a saucepan over medium heat, and cook until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes.
Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the truffle oil and season to taste, with salt and pepper. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and sprinkle bread crumbs and parmesan cheese on top, if desired. Serve immediately.
So cheesy.
xx,
WhyDid
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©2011 whydid.com
Recipes,Why Did You Eat That?
I really don’t know anyone who doesn’t like macaroni and cheese. And if you don’t, then you’re no friend of mine. It’s an American staple food and it can snap even the most PMS’ing diva out of her funk.
We were elated to find out about a place in downtown Los Angeles that’s sole purpose is to serve macaroni and cheese. Mac and Cheeza has four sizes of mac and cheese: Baby Mac, Momma Mac, Daddy Mac, and Mac Daddy. Once you’ve decided how hungry you are, it’s time to choose between regular noodles and rice and between their special “secret” cheese sauce and soy. The big decisions are out of the way… let’s add some vegetables and/or meats (black olives, mushrooms, spinach, bacon, ham, chorizo) and top it off with either a cheese blend topper or spicy toasted walnuts. Now, you can either eat in, take out, have it delivered, OR you can bake it at home! I really see no downside to this place… except that you may not fit into your skinny jeans after falling in love with their perfect blend of cheesy delight.
If you can’t make it to downtown LA here is my very favorite mac and cheese recipe:
Ingredients:
- 1/2 lb dried cavatappi or elbow macaroni pasta (cooked according to instructions on box)
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 2 cups shredded swiss cheese
- 1 cup of sharp cheddar
- 2 tsp white truffle oil
- salt and freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup shredded parmesan
Preparation:
Add butter to a saucepan over medium heat, and cook until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes.Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the truffle oil and season to taste, with salt and pepper. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and sprinkle bread crumbs and parmesan cheese on top, if desired. Serve immediately.
So cheesy.
xx,
WhyDid
Related posts:
No Comments »
RSS feed for comments on this post. TrackBack URL
Leave a comment
about Whydid
connect with WhyDid
Click for an invite to Gilt Groupe!
©2011 whydid.com