The Publick House Mac and Cheese
Fellow Bostonians, have you been to The Publick House in Washington Square? If you haven’t been there, you need to go this weekend. It’s one of our favorite places to go. And we happen to live right down the street. Score!
Hubby is pretty predictable when it comes to his order at The Publick House. He always gets the mac and cheese or the moules-frites. (I always go with the veggie burger). I decided I wanted to find a recipe for this famous mac and cheese for a recent dinner with friends. Luckily, there was a recipe posted on Boston.com.
I grabbed all my ingredients and got ready to make this mac and cheese. First, I cut the recipe in half. I was cooking dinner for 4 people and the recipe said it serves 8. Hubby helped by shredding the cheeses while I was cooking the bechamel sauce. Once the cooked macaroni was stirred into the cheese sauce, it was then baked for 20 more minutes. This mac and cheese is definitely a labor of love. But’s it is so worth it. I took a couple bites and really enjoyed it. Hubby and our guests enjoyed it as well!
One Year Ago: Dulce de Leche in the Crockpot
The Publick House Mac and Cheese
Enjoy this cream mac and cheese recipe from The Publick House in Brookline
Yield: Serves 12
Ingredients:
1 pound pasta
1 stick unsalted butter
1 small white onion, finely chopped
1 cup flour
1/4 tsp freshly ground nutmeg
4 to 6 cups whole milk
1 cup heavy cream
4 Tbsp grated Jarlsberg Swiss cheese
4 Tbsp grated asiago cheese
4 Tbsp grated mild white cheddar
4 Tbsp grated smoked mozzarella
2 Tbsp crumbled gorgonzola cheese
Salt and black pepper to taste
Directions:
In a large saucepan set over medium-low heat, melt butter and add onion. Cook for 4-6 minutes until onion is translucent and tender. Add flour and stir to combine. Lower heat to low and cook another 10 minutes, stirring occasionally.
Make bechamel: Add nutmeg and 4 cups milk and cook over medium low heat for 20-25 minutes, stirring occasionally to break up the roux until it thickens to the consistency of pudding. Add more milk if the mixture is too thick (if the spoon can stand straight up in the center of the pot). Remove from heat.
Meanwhile, preheat oven to 350 degrees F.
While the bechamel is cooking, cook the pasta al dente in boiling water according to package directions.
When bechamel is cool, fold in the cheeses, then transfer cheese mixture to a large stock pot set over medium heat. Add heavy cream and cook cheese until melted, stirring occasionally. Add cooked pasta and toss to coat it completely with the cheese. Season with salt and pepper to taste.
Transfer mixture to a large oven-safe casserole dish and bake for 20-25 minutes or until cheese is bubbly and the top is browned.
Recipe from Boston.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Awesome look mac and cheese! I love that Alton Brown!
Your site is great, just spent far too long snooping around your site, everything is beautiful!
I bet you don’t hear this too often, but I think I’m actually jealous of your lactose intolerance! The reason I don’t make mac n cheese (like, ever) is that I can eat way too much of it. If only I had a reason that would really force me to stop! (apparently my own willpower is not enough!)
I definitely rarely hear that one Cara! It does come in handy sometimes (like being around mac and cheese or cheesecake), but I definitely do miss ice cream…
Wow that mac n cheese looks heavenly! It is definitly one of my favorite foods of all time!
That is some beautiful mac and cheese!!
This is a favorite recipe of mine as well. Like you we like to add a variety of cheeses to the recipe.
This looks SO good! Can’t wait to try! Thanks! 🙂
This looks great! I love mac and cheese and doing it on the stove top makes it even easier 🙂
I have made this recipe a few times and it is great! I like that you used different cheeses. I need to try that next.
I’m a huge sucker for macaroni and cheese and am always looking for new recipes. Maybe I will try this out tonight. Thanks!
That looks delicious. I remember watching that episode on TV with “his nephew” who looked exactly like him, ha ha.
I’ve meaning to ask you this since you’re also a big fan of AB. In his book “I’m just here for MORE food”, there’s a choc fudge cake recipe. In it, there are instructions to combine cocoa powder with hot water. The amount of hot water says “tk”. Any idea what that could possibly mean??? It’s been bugging me quite some time!
Alton’s recipes are all solid. I haven’t mad eone that disappointed.
Homemade mac & cheese is the only way to go. Thanks for passing along the recipe. It’s much simpler than the one I normally make.
~ingrid
I made this recipe today…so good! I doubled it and I just hope it’s enough. This is so creamy and cheesy! Thank you for sharing.
My friend had that problem his entire life until he drank (pet) milk. That would be unpasteurized. Seems that the enzymes needed to digest the stuff comes from the original product.