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This homemade macaroni and cheese recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. It calls for combining béchamel sauce with grated cheese, then stirring in just-cooked pasta. What’s nice about this recipe is its versatility. It works beautifully as both a creamy stovetop dish with any sort of mix-ins you like, and as a crunchy baked mac ‘n’ cheese sprinkled with panko breadcrumbs.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
A good all-purpose saucepan is a must in any kitchen, and if it has a nice tight-fitting lid (that you can see through and that has a handle), all the better.See It ›
One of our favorite indulgences calls for a wine with great acidity and balance to stand up to the richness of the cheeses, and we love the 2008 Mayro-Murdick Pinot Noir for a perfect Fall pairing. The pinot noir grape plays into the salt and creamy cheese to add just the right complexity and the Mayro-Murdick Pinot Noir delivers a robust and rich mouthfeel that balances the creamy goodness of our favorite mac-n-cheese.Shop on Glassful ›
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