Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster.
Macaroni and cheese with pancetta
Macaroni and Cheese
Macaroni and cheese may be the most popular children's dish of all!
It has long been woven into the fabric of American food history, with its earliest high-profile appearance often credited to Thomas Jefferson. After encountering pasta dishes while traveling in Europe, Jefferson became an enthusiastic proponent, even importing a pasta machine and serving a delicious, baked macaroni-and-cheese-style dish at a state dinner in the early 19th century. I've prepared this dish several times... amazing.
Though versions of baked pasta with cheese already existed in Europe, Jefferson’s influence helped introduce and popularize the dish in the United States, where it gradually evolved into an American comfort food.
Today, mac and cheese is one of the most enduring and adaptable dishes in American cuisine. From boxed pantry staples to chef-driven interpretations featuring aged cheddars, Gruyère, or regional cheeses, the appeal lies in its simplicity and nostalgia, balanced by endless opportunities for variation—add-ins, toppings, and global flavor influences continue to keep it relevant.
Macaroni and Cheese
Prep Time: 20 min
Cooking Time: 30 min
Yield: 2 portions
Ingredients
1 Cup Macaroni, elbow
1 Tbsp Kosher salt (for the water to cook the pasta)
1/2 Cup Cheddar cheese, shredded (I like a sharp, yellow cheddar)
1/4 tsp Cayenne pepper
1/4 tsp. Nutmeg, grated
1/2 C. Parmesan cheese, grated (optional)
3 Tbsp Cream cheese
How to Prepare Macaroni and Cheese
Step 1
Bring a pot of salted water to the boil, place the macaroni into the salted water.
Simmer the macaroni until tender (about 8 minutes) and strain, reserving about 1 cup of the cooking water.
Reserve the macaroni in a bowl (not rinsing with water or cooling).
I use 1 Tbsp Kosher salt per gallon of water.
Step 2
Add 1/2 cup of the starchy, water used to cook the macaroni, into the pot; add the cooked macaroni, cheddar cheese, spices and parmesan cheese into the hot water and stir to melt at low heat-about 3 minutes. The starch from the macaroni will help to thicken the sauce. Add a little more water if needed.
Step 3
Add the cream cheese and fold into the macaroni and cheese.
Adjust seasoning.
Note: Enjoy or pour into a casserole dish and top with breadcrumbs, croutons, potato chips... and bake until toasted.
