Super Bowl Recipes: Jones' Mac and Cheese

Recipe by Executive Chef Steve Petrecca of Jones Restaurant , 700 Chestnut Street, Philadelphia

Serves: four to six people

1 pound of elbow macaroni, cooked
2 ounces butter
+/- 2 ounces flour
1 quart milk
½ teaspoon Tabasco
1 tablespoon dry mustard
½ teaspoon paprika
½ pound yellow cheddar, grated
½ pound white cheddar, grated
salt and pepper

In a heavy saucepot, melt butter. Add flour until it looks like the consistency of wet sand. You may need more or less than the recipe. Cook on medium to low heat for five minutes until redolent of popcorn. Add milk (cold) and whisk well to avoid lumps. Add Tabasco, mustard, paprika, and simmer on low for 20 minutes, whisking often. Whisk in cheese a little at a time. Do not let sauce get too hot or it may break. Taste and adjust seasoning.

Place macaroni in a bowl and toss with sauce. It should be very cheesy. Bake at 350 degrees in an oven until top starts to brown for about 20 minutes. Top with breadcrumbs for final 10 minutes to achieve a golden brown crust (or broil).

Contact Us