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CULINARY SOS / ROSE DOSTI

Big Apple Mac & Cheese

September 23, 1998|ROSE DOSTI

DEAR SOS: I love the macaroni and cheese at Soho Grand Hotel in New York City. I hope they answer before I grow too old to enjoy macaroni and cheese. DORIS SILVERTON

Encino

DEAR D.S.: German Caceres, the executive chef at Soho Grand Hotel, sent the Canal House macaroni and cheese recipe, which, he said, "is considered to be the best macaroni and cheese dish in New York City, according to the New York Times."

SOHO GRAND HOTEL MACARONI AND CHEESE

1/4 cup butter

1 1/2 cups onions, diced (1/4 inch)

1/2 cup flour

3 cups milk

2 tablespoons Dijon mustard

Dash nutmeg

For the Record
Los Angeles Times Wednesday October 21, 1998 Home Edition Food Part H Page 2 Food Desk 6 inches; 209 words Type of Material: Correction; Recipe
Many readers called about the macaroni and cheese recipe printed in the Sept. 23 Culinary SOS column. Was there too much cheese? No, but half was supposed to go into the sauce and half then got sprinkled on top. The original recipe from the Soho Grand Hotel did not make this distinction. Also, we doubled the size of the baking dish. The corrected recipe follows. We apologize for any inconvenience.
SOHO GRAND HOTEL MACARONI AND CHEESE
1/4 cup butter
1 1/2 cups onions, diced (1/4 inch)
1/2 cup flour
3 cups milk
1 1/2 pounds Vermont white cheddar, shredded
2 tablespoons Dijon mustard
Dash nutmeg
Salt, pepper
3/4 pound cavatappi pasta or small tube pasta
1/4 cup grated Parmesan cheese
* Melt butter in large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in flour until smooth. Gradually add milk. Cook and stir 2 minutes. Stir in 3/4 pound shredded cheddar cheese, mustard, nutmeg, and salt and pepper to taste while still hot. Reduce heat and cook, stirring constantly, until sauce thickens, about 5 minutes.
* Cook pasta in plenty of rapidly boiling, lightly salted water until al dente, about 10 minutes. Drain and add to sauce. Transfer to buttered shallow 2-quart baking dish or casserole.
* Top with Parmesan cheese and remaining cheddar. Bake at 400 degrees for 20 minutes or until lightly browned and bubbly.
8 servings. Each serving: 645 calories; 816 mg sodium; 114 mg cholesterol; 37 grams fat; 43 grams carbohydrates; 32 grams protein; 0.20 gram fiber.

Salt, pepper

3/4 pound cavatappi pasta or small tube pasta

1/4 cup grated Parmesan cheese

1 1/2 pounds Vermont white Cheddar, shredded

Melt butter in large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in flour until smooth. Gradually add milk. Cook and stir 2 minutes. Stir in mustard, nutmeg and salt and pepper to taste while still hot. Reduce heat and cook, stirring constantly, until sauce thickens, about 5 minutes.

Cook pasta in plenty of rapidly boiling lightly salted water until al dente, about 10 minutes. Drain and add to sauce. Transfer to buttered shallow 1-quart baking dish or casserole.

Top with Parmesan cheese and Cheddar. Bake at 400 degrees 20 minutes or until lightly browned and bubbly.

6 servings. Each serving contains:

859 calories; 1,088 mg sodium; 152 mg cholesterol; 50 grams fat; 57 grams carbohydrates; 43 grams protein; 0.27 gram fiber.

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