By JEANNE BESSER
OK CAFE
1284 W. Paces Ferry Road, Atlanta, 404-233-2888, www.okcafe.com
Q: As a good Southern girl, I’ve eaten a lot of macaroni and cheese in my lifetime, but nothing tops the Triple Cheese Macaroni version they serve at the OK Cafe. I’ve tried, but I can’t quite replicate it at home. Any chance they’d share their yummy secret? — Tammy S. Davis, Marietta
A: This macaroni and cheese is not just for kids. Three cheeses and some special seasonings make this dish a hit. Chef Jeffrey Palsa covers the baking dish with plastic wrap, then aluminum foil, to steam it and make it creamier.
Triple Cheese Macaroni
8 ounces elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped parsley
1/4 teaspoon sugar
Pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon ranch seasoning
10 ounces sharp cheddar cheese, grated
5 ounces Monterey Jack cheese, grated
5 ounces Parmesan cheese, grated
Preheat the oven to 350 degrees. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes. Makes 6 servings.
Per serving: 661 calories (percent of calories from fat, 58), 36 grams protein, 32 grams carbohydrates, 1 gram fiber, 43 grams fat, 193 milligrams cholesterol, 1,232 milligrams sodium.
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