The Ultimate Macaroni and Cheese
Horseradish Grill, Atlanta, Scott Peacock
Bon Appetit September 1995

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"Leave it to Scott Peacock - a man so insistent on authenticity that he makes
his own baking powder - to come up with the ultimate recipe for macaroni
and cheese. This former chef to Georgia's governors arrived at the Horse-
radish Grill with a commitment to use only regional ingredients in dishes
that showcase the flavors of the American South, old and new. He has just
one pasta dish on his menu, macaroni and cheese, but it is the macaroni
and cheese against which all others should be measured...
Peacock reports that it has become so popular, diners order it when
they've already got a plateful of fries in front of them."

1 3/4 cups small elbow macaroni
1 1/4 cups 1/2-inch cubes extra-sharp
cheddar cheese (about 5 ounces)
2 tablespoons plus 2 tablespoons
all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
1 1/4 cups packed grated extra-sharp
cheddar cheese (about 5 ounces)

Preheat oven to 350 degrees F. Lightly butter a 13-by-9-by-2-inch glass
baking dish. Cook macaroni in large saucepan of boiling salted water until
just tender but still firm to bite. Drain pasta. Transfer to prepared dish.
Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne
pepper and nutmeg in medium bowl until no lumps remain. Gradually
whisk in half-and-half, then whipping cream and sour cream. Add eggs
and Worcestershire sauce; whisk to blend. Pour over macaroni mixture;
stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until
just set around edges but sauce is still liquid in center, about 25 minutes
Remove from oven; let stand 10 minutes to thicken slightly (sauce will
be creamy). 6 main dish servings.

Chili Macaroni and Cheese
Gourmet Archives

1/2 pound ground chuck
1 small onion, chopped
1/4 cup unsalted butter
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken broth
1 teaspoon ground cumin
4 ounces chopped green chilies
1 pound elbow macaroni
2 tomatoes, peeled, seeded, chopped
3/4 pound Monterey Jack cheese, grated

Topping:
2 tablespoons butter
1 1/2 cups fine fresh breadcrumbs
1/4 cup cornmeal

In large skillet cook ground chuck and onion over moderate heat, stirring
and breaking up the chuck until it is browned. While mixture is cooking, in
a large saucepan melt butter over moderately low heat, whisk in flour, and
cook roux, whisking, 3 minutes. Whisk in milk and broth, bring to a boil,
stirring, and simmer 5 minutes. Stir in cumin and green chilies. Remove
sauce from heat.
Cook macaroni al dente and drain well. Transfer to a large bowl. Add the chuck mixture, the sauce, tomatoes, Monterey Jack and salt and pepper to
taste. Combine the mixture well. Transfer the mixture to a well-buttered
large shallow baking dish (at least 4 quarts), smoothing the top.
Make the topping: In a large skillet melt butter over moderate heat, add bread crumbs, cornmeal, add salt and pepper to taste. Cook, stirring, until
it is golden. Sprinkle topping over macaroni mixture and bake 1 hour at
350 degrees F. Serves 8.

Spicy Macaroni and Cheese
Gourmet September 1991

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled
jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
One 28-ounce can tomatoes, juice
discarded, tomatoes chopped
and drained well
Cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey
Jack cheese (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp
Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (1/4 pound)

In a large saucepan cook the onion, garlic, jalapeños, coriander and cumin
in the butter over moderately low heat, stirring, until onion is softened, stir
in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in
a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes, and add the cayenne and
salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes,
or until it is barely al dente, drain it well, and in a large bowl combine it
with the tomato mixture. Stir in the Monterey Jack and Cheddar and
transfer the mixture to a buttered 13-by-9-inch shallow baking dish or
3-quart gratin dish.
In a bowl stir together the bread crumbs and Parmesan, sprinkle the mix-
ture evenly over the macaroni mixture, and bake the macaroni and cheese
in the middle of a preheated 375-degree F. oven for 20 to 25 minutes, or
until it is golden and bubbling. Serves 6 to 8.

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