Cheese combo makes for creamy dish

By C. W. Cameron

WEST COBB DINER

3451 Barrett Parkway, Marietta, 770-422-7717, www.westcobbdiner.com

Q: West Cobb Diner is a great “budget Southern gourmet” restaurant with outstanding side orders that are as good as the entrees. Can you get the owners to divulge their recipe for the macaroni and cheese? It is “to die for, ” but likely has a day’s worth of calories. Best bang for the buck in Marietta. — Tom Flynn, Marietta

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.

West Cobb Diner’s Macaroni and Cheese

1 pound macaroni

8 ounces Velveeta, cut into 1-inch cubes

3 tablespoons unsalted butter

6 ounces shredded cheddar (about 2 cups)

6 ounces shredded mozzarella (about 2 cups)

2 1/2 cups milk

2 cups heavy cream

1 egg

2 teaspoons kosher salt

3/4 teaspoon Tabasco

1/4 teaspoon black pepper

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. Makes 16 servings.

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.