Pretty Darn Perfect Mac N’ Cheese

February 22, 2018

Pretty Darn Perfect Mac N’ Cheese

Adapted from Jack the Horse restaurant as published by Dan Pashman in Eat More Better (Simon & Schuster, 2014)

Serves 3 as entrée; serves 4 as small plate

Active Prep Time: 
40 minutes

  • 1 9oz package of Dumpling & Strand Rustic Durum Egg Campanelle or our Toasted Basmati Gluten-free Cavatappi
  • 1 pint potato cream (recipe to follow)
  • 8 oz gouda or similar substitute - grated
  • 4 oz fontina - grated (Fontina is helpful to help with a melted, creamy consistency)
  • 1/2 tbsp Dijon mustard
  • ¼ cup toasted breadcrumbs (recipe to follow)
  • Pepper

3-4 individual small baking dishes – 4” round ramekins or the like. Dishes too deep will take too long to heat and the fat may separate.


  • 1 pint heavy cream
  • cup finely grated potato
  • Pinch – grated nutmeg
  • tsp salt
  • tsp pepper


  • 2 cups stale or oven dried bread
  • 1 clove garlic
  • 1 oz Extra Virgin Olive Oil
  • 1 t chopped parsley
  • 1 t chopped chives
  • Salt

  1. Start a large stock pot of 4 qts of water to boil. Add 3 tsp of salt to water.
  2. Make bread crumbs while you wait for the water to boil. Blitz all Bread Crumb ingredients, except the herbs, in a food processor or blender until fine.
  3. In a pan over medium heat, stir breadcrumb mixture and toast until golden brown, 8 minutes. Add herbs and then tip to cool on a cookie sheet.
  4. Check stock pot -- once the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles for :30 less than the directions indicate, then rinse in cold water, drain and set aside.
  5. Using the pan for breadcrumb heat again on medium and add all the Potato Cream ingredients. Stir frequently until thickened, 15 minutes or so.
  6. Strain the cream and discard grated potato. You should have about one and two-thirds cups of liquid left, and it should be like béchamel (roux and milk).
  7. Add cheese to cream; stir until melted.
  8. Add cooked pasta and mustard; stir until heated.
  9. Fill baking dishes and sprinkle on breadcrumbs.
  10. Bake at 400 for 6 minutes (if making mac and cheese ahead, bake for 8 to 10 minutes when ready to serve).

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