The Low Country is one of my favorite parts of our amazing country. I’ve visited since I was a child and I’ve always loved the stunning scenery, the wildlife, the pace of life and the food – oh, the food! It’s no surprise that my visit last weekend to the Montage Palmetto Bluff in South Carolina was full of culinary delights.
What was a surprise, however, was that the kind staff generously gave me the mind blowing Mac-n-cheese recipe from Cole’s, one of the restaurants at Montage Palmetto Bluff.
It’s my new favorite, and I had to share it with you. It’s for the restaurant-size portion, so it’s huge. It’s so good that you may just want to make all of it. Of course, you can cut the the recipe to fit your purposes. (Seriously, though, consider making the whole thing.)
Cole’s Mac and Cheese
2 lbs Elbow Macaroni (Dry)
3/4 cup Butter
3/4 cup All-Purpose Flour
2 T Mustard Powder
3 qts Heavy Cream
2 Yellow Onions, Diced
4 Bay Leaves
2 t Paprika
3 lbs Shredded Cheddar
2 T Kosher Salt
1 T Black Pepper
- Cook macaroni in boiling water for 8 minutes.
- While pasta is cooking, in separate pot melt butter and whisk in flour and mustard. Stir to cook flour for 5 minutes.
- Whisk in heavy cream, onion, bay leaf, and paprika. Simmer 10 minutes. Remove bay leaves.
- Temper eggs and stir in cheese into sauce. Season with salt and pepper while warm.
- Drain macaroni and fold into sauce.
- Put in dish, cover with foil and bake in over at 350 degrees until hot and bubble (approximately 25 minutes)
- Top with topper mix of panko bread crumbs (See below) and melt/brown under broiler until golden brown.
1 lb Shredded Cheddar
1 bag of Panko (It didn’t specify the amount in the bag, but eyeball it, you’ll be fine)
2 cups shredded parmesan
2 cups olive oil
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