From the menu of: West Cobb Diner

A: Chad Martin, chef/owner, sent us the recipe for his macaroni and cheese, featuring a combination of cheeses and Velveeta for creamy richness. Contrary to Flynn's fears, if you don't indulge in too big a plate full, the nutritional analysis is not so bad. As always with recipes including hot sauce, add Tabasco to taste.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

West Cobb Diner’s Macaroni and Cheese

Hands on: 20 minutes

Total time: 1 hour, 5 minutes

Serves: 16 servings

Preheat oven to 350 degrees. Lightly grease a 10-by-13-inch baking dish.

Cook macaroni according to package directions.

Drain and move macaroni to a large bowl. Immediately stir in Velveeta and butter and continue stirring until Velveeta melts. Stir in cheddar and mozzarella and mix until well combined.

In a medium bowl, whisk together milk, cream, egg, salt, Tabasco and pepper. Pour over macaroni mixture and mix well. Pour mixture into prepared baking dish. Bake 45 minutes or until top is golden brown. Remove from oven and cool slightly before serving.

Per serving: 398 calories (percent of calories from fat, 58), 15 grams protein, 27 grams carbohydrates, 1 gram fiber, 26 grams fat (16 grams saturated), 101 milligrams cholesterol, 746 milligrams sodium.