Maybe you remember a while back I mentioned trying mac ‘n cheese at a few restaurants in the east bay. One of the places I mentioned was Homeroom, which is a restaurant dedicated to mac ‘n cheese. And their version is great — rich and creamy and even good reheated.
I’ve tried many times to recreate this type of mac ‘n cheese at home, but I’m never quite successful. My guilt-free recipe is great, but I don’t have one for when I want the laced-with-guilt version.
My adorable assistant.
The recipes I’ve tried, even ones with tons of whole milk and cheese come out lumpy or lack the creaminess I see in restaurant macs. So I was really excited when I saw that Joy had posted a recipe from Homeroom’s cookbook for their classic mac ‘n cheese.
I tried it the other day and it was great. It seems that the secret is more butter and more flour in your roux. When you use their measurements, the sauce cooks up in minutes, so it’s not even hard to prepare.
I decided to add some bacon to mine, just to make it a little more special. Two big slices, cut in half, cooked, then chopped into little pieces.
I mixed it in right before I put the mac in the oven so the breadcrumbs could toast.
I love panko breadcrumbs, but I think they might toast even a little better if you added a drizzle of butter on top before toasting. Then your mac will become truly evil.
This recipe is a great base, and you can certainly add whatever other toppings you like, or change the types of cheeses to your liking. We were thinking more cheddar might make it more like the color of traditional mac ‘n cheese.