MACARONI & CHEESE (SOHO GRAND HOTEL, NYC)
This recipe was shared by a co-worker who found it in a newspaper. It was touted to be the recipe for the famous Macaroni and Cheese served at the Soho Grand Hotel in New York City. There is another recipe posted on this site that also claims to be the Soho Grand's recipe, but it's different. I've never been to the Soho Grand, so I can't say if either of them are the right one, but I can tell you that this recipe is absolutely delicious. One of the best mac and cheese recipes I've tasted to date.
Provided by PanNan
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Shred cheddar cheese in a food processor (yes, it's a lot). Place shredded cheese in refrigerator while making sauce.
- Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain. Tip: don't overcook. The pasta will bake later on and overcooking at this stage will make it mushy in the final dish.
- Preheat oven to 400°F.
- Meanwhile, melt butter in a large saucepan over medium heat. Add onions and cook until they are translucent but not brown, about 5 minutes. Stir in flour until the mixture is smooth.
- Gradually add milk to the flour/butter mixture, stirring constantly. Cook and stir for 2 minutes. Add mustard, nutmeg, salt and pepper. Reduce heat and cook, stirring constantly until sauce thickens, about 5 more minutes, Turn off heat, and add two very large hands full of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce.
- Combine the cooked pasta and the cheese sauce and pour into a greased 4 quart baking dish. Sprinkle 1/2 the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese.
- Bake at 400 F about 20 minutes, or until lightly browned and bubbly.
- Note: This will stay hot 30 - 45 minutes after removing from the oven.
Nutrition Facts : Calories 664.2, Fat 38.7, SaturatedFat 24, Cholesterol 116.5, Sodium 658.5, Carbohydrate 46.6, Fiber 2.1, Sugar 7.5, Protein 32.2
MACARONI AND CHEESE SOHO GRAND
Make and share this Macaroni and Cheese Soho Grand recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pan of salted water to a boil over high heat; cook the pasta al dente (8-10 minutes); drain and place pasta in a large mixing bowl.
- Preheat oven to 350°.
- In a small saucepan over medium heat, scald the milk (to scald milk means to bring it nearly to a boil and stir attentively).
- In a saute pan over med-high heat, melt the butter; stir/saute the onion for about 3 minutes or until soft but not colored.
- Lower heat to low, add in the flour and cook, stirring, about 3 minutes.
- Whisk in the scalded milk, 2 cups cheddar cheese, mustard, nutmeg, and Tabasco.
- Keeping mixture over low heat, simmer, whisking occasionally, until the cheese is melted and smooth.
- Taste and season with salt and pepper.
- Pour mixture over pasta and stir gently to combine.
- Spoon macaroni/cheese mixture into a lightly buttered 2-quart casserole dish; sprinkle with 2 tablespoons cheddar and the Parmesan cheese.
- Bake on the middle shelf in preheated oven for about 25-30 minutes or until bubbling and browned on top.
- Serve immediately.
Nutrition Facts : Calories 635.7, Fat 32.5, SaturatedFat 20, Cholesterol 96.4, Sodium 555.4, Carbohydrate 56.2, Fiber 2.6, Sugar 9.6, Protein 29.1
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
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