Our Dishing sales superstar, Caroline Romanosky, has just left us — hopefully for bigger and better things in the city of Denver. As a parting gift, she asked Cafe Genevieve for the recipe to one of her favorite dishes: mac and cheese. Now she (and all the rest of us!) can make this when she misses the homeyness of Jackson Hole.
This is a great, all-purpose mac and cheese. Since the chef has southern roots, there is, of course, a bit of hot sauce in the sauce. I personally like to add hot sauce to the finished product, too, but serve it as you wish. This would also be a great side dish for Thanksgiving, so remember to try it then.
Don’t feel like making it? Go for brunch this weekend and order it. You will be rewarded with a two-for-one dinner gift certificate!
At Cafe Genevieve, they serve the mac and cheese in individual dishes, but you could also make it in a larger pan if you don’t have these.
Ingredients
- 2 quarts heavy cream
- 2 pounds white American cheese
- 2 pounds Vermont white cheddar cheese
- 4 tablespoons Louisiana hot sauce
- 1.5 tablespoons salt
- 2 pounds orecchiette pasta (cooked al dente)
- 3 additional slices of cheddar for the top
Instructions
- Gently heat the cream in a large stock pot.
- Add the cheese, hot sauce and salt until combined.
- Run the cream and cheese mixture through a fine mesh strainer to create a smooth sauce.
- Mix the al dente pasta into the sauce, and pour into a large casserole dish.
- Top with extra cheddar and bake in a 500-degree oven until bubbly.
- Sauce yields 3 quarts.
