Jump to recipe
When putting our first edition of Dishing together, we asked for a few favorite recipes from restaurants around town (a la RSVP from Bon Appetit, my favorite food column). We couldn’t decide between the Bistro’s or the Roadhouse’s mac and cheese. Both are good, but very different. We’ve gotten feedback from many readers who have been excited to enjoy the Bistro’s version, which we ultimately chose. But since we asked for both, we decided why not share the Roadhouse’s version here. Hope you enjoy this one just as much. The recipe is not downsized from the restaurant portion but since its so good, just have a party or enjoy a lot of it!
Ingredients
- 3/4 pound flour
- 1/2 pound butter
- 2 quarts milk
- 1 quart buttermilk
- 1 quart half and half
- 3 1/2 pounds Tillamook cheddar
- 1 pound Cabot white cheddar
- 1/2 teaspoon ground pepper
- 2 ounces salt
- 1 quart heavy cream
- 3 tablespoons ground mustard
- 4 pounds macaroni
Instructions
- Melt butter.
- Add flour.
- Cook 4-5 minutes.
- Add liquid and dry spices.
- Boil 10 minutes.
- Add cheese.
- Blend until smooth.
- Add pasta.
