Warm Up With Mac and Cheese
Mac and cheese lovers will be delighted with Mr. Mac's in Manchester
Macaroni and cheese has been beloved by Americans since it was brought here by Thomas Jefferson in the 1800s. He even had it served at a state dinner in 1802.
Mr. Mac’s in Manchester makes up a nice-quality, multi-cheese base at the start of each day using Cabot Creamery cheeses. When you order, the special fixings are added to the skillet size you chose, and it’s all heated and browned in the oven. Choices are wide-ranging — from Blazin’ Buffalo Chicken to Deluxe Cheeseburger to Chicken Cordon Bleu with added gruyère cheese, Dijon mustard and Canadian bacon.
And now those on the Seacoast can warm up with a piping hot skillet of cheesey goodness. A second location in Portsmouth is now open on Lafayette Road.
Prices range from $7.99 to $23.99 for single to family-sized servings. In addition, party tray sizes are available. Service is quick and efficient, and the setting is casual. Beer and wine are available. Take-out, take-and-bake, online ordering and delivery are offered too.
Swiss Mac and Cheese
1 lb. elbow macaroni
1 tablespoon salt
3 Yukon Gold potatoes, cooked and cubed
6 slices cooked bacon, crumbled
Prepare in large heavy sauce pan or Dutch oven:
5 tablespoons unsalted butter
1 cup diced onions
2 cloves of garlic, minced
6 tablespoons all-purpose flour
1 teaspoon dry mustard
5 cups milk (skim, low-fat or whole )
4 ounces Monterey Jack, shredded
4 ounces Swiss cheese, diced
8 ounces sharp cheddar, shredded
Cook the macaroni in four quarts of salted water until tender. Drain and set aside.
Prepare the potatoes and bacon in a microwave, if desired, for ease.
In a large, heavy sauce pan or Dutch oven, melt the butter, add the onions and cook a few minutes until translucent. Add the minced garlic and stir in quickly. Don’t let the onions or garlic scorch. Sprinkle the flour and mustard over the onions and whisk for about a minute until slightly browned. Continue to whisk, while slowly adding the milk, until it comes to a boil, then reduce the heat and cook until the mixture is the consistency of heavy cream. Take off the heat, mix in the cheeses and stir until the cheeses are melted. Add the drained macaroni, cooked and cubed potatoes, and half of the bacon crumbles and heat on the stovetop thoroughly for about six minutes. Brown under the broiler for a few minutes, if desired. Serve in the Dutch oven or transfer to a bowl and garnish with the remaining bacon crumbles.