Ok, this is going to be a trip of a recipe. Years ago, the Tall One and I went with friends to Chicago. One of the places we ate at was Kuma’s Corner. It might be the most full I’ve ever been, but even while being ready to burst more than Violet Beauregarde, I still wanted to eat more of their Mac and Cheese.
Of course, I couldn’t find a recipe online, but I did find the video you can watch HERE. I used it to get a rough approximation of how to make their recipe. I’ve sketched it out below, but watch the video to get the idea. It is requested weekly at my house and the single easiest homemade Mac and Cheese I’ve made.
Preheat the oven to 400
Boil a pound of noodles and set aside. I use orecchiette.
In a cast iron skillet over medium:
- Melt four tablespoons of butter
- Add a little less than 1/2 cup cream
- slowly add around 2-3 cups of cheese. I use cheddar, gouda, and monetary jack most often, but you can use any.
- When the cheese mixture is smooth, pour in the cooked pasta
- Top the pasta mixture with a little extra cheese
- Top that with Panko breadcrumbs and fresh parmesan
Note, if adding the pasta you feel like it needs more cheese or cream, I’ve added that and mixed until incorporated, then added the Panko and final cheese.
Cook in the 400 degree oven until it begins to bubble and the Panko looks lightly brown. (About five minutes) Then broil for a few minutes until browned. Watch so it doesn’t burn.
Enjoy!
