Saturday, 19 January 2013

Iconic Macaroni and Cheese

We love macaroni and cheese and I am not talking about the stuff in a box!!! We like creamy, smooth, cheesy,gooey macaroni!!! While in Seattle this year we went to a restaurant called the "Icon Grill"and they served the best macaroni and cheese that we have ever tasted!!! We were there for three days and we ordered it all three days, that's how good it was!!! When they serve it at the table, the waiter takes a knife and pokes holes into the macaroni and then pours more cheese sauce over the bubbling macaroni!!! This dish is not low calorie so don't make it if your on a diet and don't try to make it "light" either, what would be the point of that??? Our philosophy is to enjoy a little of something really good rather than to enjoy a lot of something that is mediocre! We love the addition of tomatoes as it offsets the richness nicely. Try our rendition of this dish but if your ever in Seattle go to the Icon Grill you won't be disappointed!!


2 Tablespoons butter
2 Tablespoons flour
½ Cup milk
1 Cup chicken stock
½ teaspoon Worcestershire sauce
¼ teaspoon dry mustard powder
splash of Tabasco sauce
salt and pepper to taste
8 oz or 250 grams Velveeta Cheese, cubed
3 Cups old cheddar cheese, grated
1 ½ Cup Gruyere cheese, grated
1 Cup Fontina cheese, grated
14 oz can or 398 mls diced roma tomatoes
1 pound or 454 grams macaroni uncooked


Bring a large pot of water to a boil and cook macaroni, drain.
While you are waiting for water to boil prepare cheese sauce.
In a large saucepan melt butter over medium heat, add flour and stir for 2 minutes.
Add milk and chicken stock, continue stirring until the sauce is thick and bubbling.
Turn heat to low and add dry mustard, Worcestershire sauce, Tabasco sauce, and salt and pepper.
Add Velveeta cheese cubes, stir.
Add cheddar Fontina, and Gruyere cheese, stir until melted.
Pour cheese sauce over macaroni, stir.
Pour macaroni and cheese into a 9x13 inch baking dish.
Drain most of the liquid from the diced tomatoes and arrange over top of the mac and cheese or if you like mix into the macaroni and cheese.
Optional: Breadcrumb topping. Mix ½ Cup breadcrumbs or Panko and ¼ Cup fresh grated Parmesan cheese. Sprinkle over top of the macaroni.
Bake in 350 degree oven to brown the bread crumbs, or until cheese is bubbling.
Important to not overcook or the pasta will get mushy and the cheese will dry up.
When I make this for my family and I know we are not going to eat all of it in one sitting. I skip the breadcrumb topping, and heat individual servings in the microwave. This way the macaroni and cheese is cheesy and gooey and oh so yummy.

Print Recipe:Iconic Macaroni and Cheese
Bring a large pot of water to a boil and cook macaroni, drain.

Melt butter.

Add flour, stir for two minutes.

Add milk and chicken stock. Cook until thick and bubbling.

Thick and bubbling, remember to stir and make sure the bottom does not scorch, so medium heat works well.

Add dry mustard,Worcestershire, Tabasco and salt and pepper.

Over low hear stir in the Velveeta Cheese.  

Add cheddar cheese, stir. 

Add Gruyere and Fontina cheese, stir.


Pour cheese over cooked macaroni, stir.

Pour into a 9x13 inch baking dish.

Arrange drained Roma diced tomatoes over top of the macaroni or mix in, which ever you prefer. Make crumb topping and sprinkle over top if you like. Bake and serve or reheat individual servings in microwave if not eating the entire dish at once.

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