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You Have to Try Jose Andres's Creamy Mac n' Cheese - Source Washingtonian

Posted on Sep 12,2018
Filed Under Restaurants , Local Tastes,

The secret to this mac: plenty of cheddar­and crab.

Source Washingtonian

WASHINGTON, DC. - The dish: Vermicelli mac and cheese with blue crab
The place: America Eats Tavern (3139 M St., NW)
The reason: It’s a 19th-century relic worth keeping around

At José Andrés’s history-obsessed America Eats Tavern, the mac and cheese dates back to 1802. Its original recipe comes from Frenchman Lewis Fresnaye, who sold noodles on the streets of Philadelphia. Fresnaye might have balked at adding crab, but we think the result is pretty genius. Here’s how it’s made.

No elbows pasta here: The 19th-century recipe used long noodles. After testing various strands, executive chef Claudio Foschi found that the simplest—Goya-brand vermicelli from the supermarket—held up best.

“We’re pretty much using the same ingredients Fresnaye used—just the technique is different,” Foschi says. He makes a béchamel with aged Wisconsin cheddar, adds a bit of xantham gum (a thickening agent that makes the dish creamy but not greasy), tosses the noodles and sauce in a cast-iron skillet, and creates a crunchy shell with Parmesan crisped under a broiler.

Source Washingtonian

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