The Publick House Mac and Cheese
Fellow Bostonians, have you been to The Publick House in Washington Square? If you haven’t been there, you need to go this weekend. It’s one of our favorite places to go. And we happen to live right down the street. Score!
Hubby is pretty predictable when it comes to his order at The Publick House. He always gets the mac and cheese or the moules-frites. (I always go with the veggie burger). I decided I wanted to find a recipe for this famous mac and cheese for a recent dinner with friends. Luckily, there was a recipe posted on Boston.com.
I grabbed all my ingredients and got ready to make this mac and cheese. First, I cut the recipe in half. I was cooking dinner for 4 people and the recipe said it serves 8. Hubby helped by shredding the cheeses while I was cooking the bechamel sauce. Once the cooked macaroni was stirred into the cheese sauce, it was then baked for 20 more minutes. This mac and cheese is definitely a labor of love. But’s it is so worth it. I took a couple bites and really enjoyed it. Hubby and our guests enjoyed it as well!
One Year Ago: Dulce de Leche in the Crockpot
The Publick House Mac and Cheese
Enjoy this cream mac and cheese recipe from The Publick House in Brookline
Yield: Serves 12
Ingredients:
1 pound pasta
1 stick unsalted butter
1 small white onion, finely chopped
1 cup flour
1/4 tsp freshly ground nutmeg
4 to 6 cups whole milk
1 cup heavy cream
4 Tbsp grated Jarlsberg Swiss cheese
4 Tbsp grated asiago cheese
4 Tbsp grated mild white cheddar
4 Tbsp grated smoked mozzarella
2 Tbsp crumbled gorgonzola cheese
Salt and black pepper to taste
Directions:
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.
Make bechamel: Add nutmeg and 4 cups milk and cook over medium low heat for 20-25 minutes, stirring occasionally to break up the roux until it thickens to the consistency of pudding. Add more milk if the mixture is too thick (if the spoon can stand straight up in the center of the pot). Remove from heat.
Meanwhile, preheat oven to 350 degrees F.
While the bechamel is cooking, cook the pasta al dente in boiling water according to package directions.
When bechamel is cool, fold in the cheeses, then transfer cheese mixture to a large stock pot set over medium heat. Add heavy cream and cook cheese until melted, stirring occasionally. Add cooked pasta and toss to coat it completely with the cheese. Season with salt and pepper to taste.
Transfer mixture to a large oven-safe casserole dish and bake for 20-25 minutes or until cheese is bubbly and the top is browned.
Recipe from Boston.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!
This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂
Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.
Oooh these look delicious!! And combine the best of 2 worlds 🙂
Sues
holy cow! cookie dough + brownie? I think I’m in heaven
what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking
Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.
I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.
These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.
LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!
Those look insanely good!!Thanks for sharing the recipe!
~ingrid
My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.
Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.
Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!
sounds delicious!
these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html
YUM! These sound great!
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!
The best of both worlds!! These look awesome.
AWESOME,,,,,,,,,,,,Thank you.