O N T H E TA B L E
Mighty Mac and Cheese
PHOTOGRAPHY BY ANNE-MARIE CARUSO
I
s any other dish as basic, yet irresistible,
as mac and cheese? At Stuffed Burgers in
Montclair, MHS ’08 grad Dan Campeas
serves his creamy, piquant version as a side,
eggroll-shaped and as the star of his Mac
& Cheese Burger, pictured here. He
generously serves up his recipe for the
mac and cheese below.
FIVE CHEESE MAC & CHEESE
Ingredients:
32
18
2
½
6
1½
½
1
2
ounces elbow macaroni
ounces each cheddar, yellow American, pepper jack cheese
packages Philadelphia cream cheese
cup Romano cheese
cups half-and-half
cups chopped yellow onion
cup flour
stick butter
tablespoons fine minced garlic
50 MONTCLAIR MAGAZINE FALL 2016
Directions:
• Boil pasta. Chop cheese.
• Melt butter, add onion, caramelize
• Add garlic for 1 minute
• Add flour, whisk 2-3 minutes
• Add milk and whisk until it thickens
• Add cream cheese in chunks, add other cheeses until melted
• Add macaroni
• Pour into a flat tray(s).
Serves 6-8.