Home Restaurant's Mac and Cheese

recipe photo

Chef Ryan Pollnow of San Francisco's Home Restaurant says, "Whether I'm at home, or at Home, for me there is nothing more comforting then a bowl of hot macaroni and cheese. At the restaurant we like to use a combination of at least 3 cheeses to give this simple dish complexity as well as a range of textures."

Serves 4


  • 1 pound elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 2 tablespoons Dijon Mustard
  • Dash of Tabasco Sauce
  • ½ cup aged hard Italian cheese, such as Parmigiano Reggiano or Pecorino Romano
  • 3 cups soft cheese blend of at least three varieties, such as a mild yellow cheddar, sharp white cheddar, and a touch of mozzarella for its texture
  • 1/8 teaspoon ground white pepper
  • Kosher salt to taste
  • 1 cup toasted bread crumbs


  • To begin, preheat your broiler and bring a large pot of salted water to a boil. In a separate pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour to create a roux. Continue to cook for 5 minutes over medium heat, allowing the flour to cook and toast slightly. Slowly add the milk and cream, whisking constantly as the roux begins to thicken. Once you have incorporated all of the milk and cream, add the Dijon mustard and Tabasco and allow the mixture to simmer for an additional 10 minutes.
  • While the béchamel sauce base is simmering, cook the elbow macaroni as directed, typically 10–12 minutes, and drain. Finish the cheese sauce by whisking the cheeses into the thickened milk mixture over medium heat. Season with white pepper and a pinch of salt. Fold in the drained macaroni and transfer to a casserole dish. Top with the bread crumbs and toast under the pre–heated broiler until golden brown.