If anything is clear about our readers, it's that they love a good macaroni and cheese recipe.
Not only is Poole's macaroni and cheese recipe among the most popular recipes we have ever published.
But just in the last month or so, I've had requests from readers to get the mac-n-cheese recipes from Shane's Rib Shack, The Pit, Beasley's Chicken and Honey, all in Raleigh, N.C., and Tobacco Road Sports Cafe in Durham, N.C. (In fact, I'm sure there are similar requests that I cannot find in my inbox right now.)
It's no wonder. Macaroni and cheese is the classic indulgent dish that restaurants do better than home cooks. Most chefs don't worry about fat or salt content when creating dishes; their main concern is taste. Meanwhile, many home cooks scour ingredient labels or fret about how to cut calories in such a decadent dish.
So I share this gift with our readers: the recipe for the best macaroni and cheese recipe I have ever tasted.
And you have my husband to thank for finding it.
My husband, who cooks more than I do, is always on the lookout for good recipes, especially for those served at the holidays or for special occasions. He's been on a quest to find a go-to macaroni and cheese recipe for several years. For a while, he settled on Patti Labelle's macaroni and cheese, which apparently made Oprah cry.
Then he stumbled upon this recipe published in 2010 by the Los Angeles Times from the Rackhouse Pub in Denver. With two sticks of butter, two cups of half-and-half and five different cheeses, it is over-the-top good. The crunchy breadcrumb topping is the perfect contrast to the underlying cheesy, gooey goodness.
Before the dietitians in the area start sending me hate mail, let me be clear: This is not an everyday dish. It's a once-in-a-while, celebratory, impress-the-dinner-guests dish.
And if you are ever visiting Denver, the Rackhouse Pub still serves it and has added a sixth cheese!
