PUB SHACK MAC
By Taylor Halley, former chef with ShackLife Hospitality
“I grew up eating mac and cheese. I always thought if you didn’t love Kraft, then you didn’t love mac and cheese. So when I started to cook, I thought ‘Why not perfect my own?’ After many years, many cheeses, many preparations and major influence from my wife, here you go!”
- 1 whole yellow onion
- 8 cloves
- 4 bay leaves
- 1 qt. heavy cream
- 1 qt. whole milk
- ½ cup butter
- 1 cup all-purpose flour
- 1 lb. shredded smoked Gouda
- 1 lb. shredded Muenster
- 6-8 drops Tabasco
- 1 Tbsp. black pepper
- Salt to taste
- 1 lb. macaroni pasta
Cut onion in half perpendicular to the stem and stud 4 cloves and 2 bay leaves in each half (known as onion pique). Add studded onion, heavy cream and whole milk to pot and steep on low heat for 30 minutes.
In a separate pan melt butter, add flour and cook for about 3-5 minutes and set aside (do closer to end of steeping of onion/milk mixture).
Remove onion, bay leaves and cloves. Bring mixture slowly to boil and carefully whisk in roux (flour mixture), constantly stirring until mixture comes back to a boil. Turn to low heat and whisk in cheese about a cup at a time (each time making sure cheese is melted) until mixture is smooth and remove from heat. Season with black pepper, Tabasco and salt. Cook pasta (about 5 minutes) and add to cheese mixture. Taste and season if needed. Serve and enjoy!
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