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 look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
OMG – I want!!! 😀
hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
beantownbaker — December 24th, 2012 @ 5:48 pm
Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
beantownbaker — June 10th, 2013 @ 12:33 pm
Thanks and welcome! You should definitely make this cake if you like Oreos at all.
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
beantownbaker — July 22nd, 2013 @ 1:13 pm
It definitely takes a little bit of extra effort, but it’s so worth it!
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
beantownbaker — September 2nd, 2014 @ 7:09 pm
Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.