TWO URBAN LICKS
820 Ralph McGill Blvd., Atlanta, 404-522-4622, www.twourbanlicks.com
Q: I would love to see the recipe for macaroni and cheese from Two Urban Licks. It is amazing. — CAROLE VANDENBERG, Watkinsville
A: What could be better than macaroni in a cheddar cheese sauce? How about macaroni in a sauce made with shallots, garlic, New York extra-sharp cheddar and cream? That’s how chef Scott Serpas at Two Urban Licks makes his.
“Actually, the thing about it is, it’s real creamy, ” Serpas says. “It coats the macaroni really well. And it’s simple.”
Serpas says his recipe is based on one he grew up with made with egg, milk and cheese. “It’s very similar to what my mom used to make. But [hers] wasn’t as creamy as this one.”
Serpas serves this rich, creamy side dish with his fork-tender pork shoulder entree. He occasionally likes to “zing it up” by adding a few splashes of Tabasco sauce when he folds in the chives.
Two Urban Licks Baked Macaroni and Cheese
1 pound dry macaroni
2 teaspoons olive oil
2 shallots, minced
1 large clove garlic, minced
2 cups half-and-half
1/2 cup heavy cream
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 egg, beaten
2 teaspoons kosher salt
5 cups grated New York cheddar cheese (about 1 1/4 pounds), divided
3 tablespoons chives, finely minced
Preheat oven to 350 degrees. Bring a large pot of water to boil and cook the macaroni according to package directions. Drain and set aside.
In a sauce pot, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half-and-half and cream and bring to a simmer.
Meanwhile, in a separate saute pan, melt the butter. Add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk the roux into the simmering cream. Add a little of the cream to the beaten egg, then stir the egg into the cream mixture.
Once the egg is fully cooked into the mixture, about 1 minute, remove from heat, add the salt and fold in 2 cups grated cheese. Fold in the macaroni along with an additional 2 cups cheese and the chives. Transfer to a buttered 9-inch square baking dish. Top with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes. Makes 15 servings.
Per serving: 363 calories (percent of calories from fat, 55), 15 grams protein, 26 grams carbohydrates, 1 gram fiber, 22 grams fat (13 grams saturated), 79 milligrams cholesterol, 523 milligrams sodium.
By DEBORAH GEERING
