“I don’t want bits of bacon, lobster, or kale in there-just good old-fashioned noodles and cheese-the more cheese, the better.” “While I admire the creative concoctions coming out of a lot of kitchens, I’m a purist when it comes to mac and cheese,” says Yasmin Fahr, a recipe columnist at. Other restaurants, like Community Q in Atlanta and The Old Fashioned in Madison, WI, win over diners by perfecting the mac-and-cheese basics.
Ever since, chefs have been whipping up their own incarnations of this quintessential comfort food.Īt Queens Kickshaw in New York, for instance, cooks throw green beans into a mix of fancy Gruyère and smoked mozzarella, while San Francisco’s Blue Plate submerges its noodles in wine-drenched goat cheese. Thomas Jefferson helped popularize mac and cheese when he served the dish at an 1802 state dinner (after lugging home a pasta machine from France).
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