How does the chef at The Publick House make that wonderfully delicious baked mac and cheese?
I try relentlessly to recreate it at home but I’m never entirely successful. Help! – Kelly Andreoni, Revere Recipe courtesy of chef Jim Sklaver: Serves 8 2 pounds macaroni pasta Two sticks unsalted butter 1 small white onion, finely chopped 2 cups flour 1/4 teaspoon nutmeg 3 quarts to 1 gallon whole milk 1/2 quart heavy cream 1/2 cup grated Jarlsberg Swiss cheese 1/2 cup grated asiago cheese 1/2 cup grated mild white cheddar 1/2 cup grated smoked mozzarella 1/4 cup crumbled gorgonzola cheese Salt and black pepper to taste 1. Preheat oven to 350 degrees. 2. In large stockpot set over high heat, cook pasta in salted boiling water until mostly tender but with a little bite in the center (al dente). Drain. 3. Meanwhile, 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. 4. Make bechamel: Add nutmeg and three q
