macaroni and cheese
- PHIL Jul 19, 2001 02:45 AM
Who makes the best macaroni and cheese?
I very much like the Mac and Cheese at Aunt Kizzy's Back Porch in Marina del Rey. They use real cheddar instead of the processed american cheese food.
4325 Glencoe Avenue,
Marina Del Rey, CA. / (310) 578-1005
Any place that considers Mac and Cheese a vegetable is ok in my book! (Dinner entrees come with a choice of two vegetables and M&C is one of the choices).
I never was a fan of mac-n-cheese, until someone offered me a bite of theirs at the Cadillac Cafe. I think it's a 3 cheese type, with a little crust on top. served with a sprig of broccoli.
1/2 order is plenty.
This is one of my favorite restaurants here in Los Angeles.
I second both Aunt Kizzys (drowning in hot sauce) and Koo Koo Roo (drowing in their salsa)...i dunno...i liked my mac and cheese "kicked up a notch". mmm..i think i'm going to go to the sunday brunch at kizzys.... :-)
Luckily they are both 5 minutes from me....and next door to each other to boot!
Whenever I'm with a group that ends up at Kate Matilini's, I always get the macaroni and cheese, and while it's way overpriced, I think it's one of the better things on the menu.
I don't really think of macaroni and cheese as something you get out -- it's so easy and inexpensive to make at home, and SOO much better. I got so spoiled as a child eating my mother's homemade, that I don't even bother getting it out. It won't compare.
That said, here's my recipe, NOT for the calorie or cholesterol conscious. :)
1 1/4 c. elbow macaroni
1/2-2/3 # shredded SHARP cheddar cheese
1/3 stick butter
1 c. milk
Cook macaroni for 5 minutes in salted water. Place half the cooked macaroni in greased Pyrex dish and cover with half the cheese and pats of butter. Salt and generously sprinkle cayenne pepper. Add the remaining macaroni then cheese. Beat the milk and egg together and pour over layered dish. Salt the top, and sprinkle liberally with cayenne. Cook at 350 for 45 minutes.
Depending on the size and shape of your dish, you may need to adjust amounts of milk, cheese, and egg. I usually use a good bit more cheese 1/2 #, making it especially fattening. The recipe doubles, triples easily!
I chuckled when I read how your children wanted the "good macaroni". I used to make baked beans from scratch with a recipe from my grandmother (a Bostonian) and one day I didn't have time so I opened a can, doctored it up a little and everyone said it was just as good as the ones I made...so that was the end of all that effort I used to make.:-)
Not a big fan myself, but everyone I have entertained at the Buffalo Club (on Pico in SM) says theirs is the best they have ever had.........