JP Eats Food Blog

Sausage mac and cheese. I love the sausage and mac and cheese combo. Stone does a great version at their brewery/ restaurant. Here I just used basic spicy Italian sausages, cooked them most of the way in a skillet then sliced them and finished cooking them cut-side-down for maximum browning. Just add the sausage to the mac and cheese before baking. Also, for this batch I used pipette rigate pasta which is great because each noodle really fills up with creamy cheese sauce. With this, enjoy a nice Zinfandel like this one from Carlisle.

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Posted Wednesday September 28, 2011 (link) | mac and cheese | carlisle | wine

Mac and Beer Cheese from Stone World Bistro and Gardens in San Diego. A while ago I wondered about the often bland and uninteresting macaroni and cheese most restaurants serve and asked where to find the best stuff. The Mac and Cheese at Stone is a great example of good restaurant mac and cheese. It’s made with beer cheese and handmade sausages and is perfectly creamy and crispy. It’s even better when washed down with anything from Stone’s beer selection.

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Posted Wednesday February 23, 2011 (link) | mac and cheese | stone | beer | san diego

Serious Eats recently ran a story on where to get the best mac and cheese in NYC, but they forgot to include my apartment! Seriously though, it’s not hard to make great mac and cheese at home, but it’s often bland and disappointing in restaurants (obviously excluding out-there creations like Keller’s Lobster Mac and Cheese, etc.). Lots of people say Blue Smoke (not on the S.E. list) is really good, so I’ll have to check that out too. Any other ideas in NYC or elsewhere?

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Posted Thursday July 1, 2010 (link) | mac and cheese | nyc | home

Steakhouse dinner at home. This time, gorgeous NY strip from Japan Premium Beef and truffle-shitake mac and cheese. OK, so not exactly classic steak house mac and cheese, but still.