Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Salt + Smoke is one of the better BBQ spots in St. Louis and one of their most popular side dishes is the White Cheddar Mac and Cheese. Found the recipe in the April 19, 2016 edition of the St. Louis Post Dispatch. Interestingly, it is topped with good old Ritz Crackers.
It's not too hard to make and is quite tasty. I usually cut the below recipe in half and it easily servers 4 people:
Yield: About 7 cups
1 pound medium pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups cream
8 ounces grated white cheddar
Salt and pepper to taste (see notes)
7 ounces Ritz crackers, crushed
Notes: If making ahead of time, make extra sauce to stir in just before baking. Salt + Smoke is selective about all of its ingredients, including the salt and pepper. The kitchen uses Diamond Crystal kosher salt and freshly cracked black pepper in a 3:1 blend.
1. Heat oven to 300 degrees.
2. Cook pasta in salted water according to package directions, just before al dente. Drain.
3. In a large saucepan, melt butter. Stir in flour and cook for 1 to 2 minutes to cook off the floury taste. A quarter cup at a time at first, slowly stir in cream, incorporating each addition before adding more. Bring almost to a boil; do not allow to boil.
4. Remove saucepan from heat. Stir in cheddar, salt and pepper until cheese melts. Stir in hot pasta.
5. Transfer to an oven-safe baking dish, top with crackers.
6. Bake just until hot, about 10 to 15 minutes.
It's not too hard to make and is quite tasty. I usually cut the below recipe in half and it easily servers 4 people:
Yield: About 7 cups
1 pound medium pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups cream
8 ounces grated white cheddar
Salt and pepper to taste (see notes)
7 ounces Ritz crackers, crushed
Notes: If making ahead of time, make extra sauce to stir in just before baking. Salt + Smoke is selective about all of its ingredients, including the salt and pepper. The kitchen uses Diamond Crystal kosher salt and freshly cracked black pepper in a 3:1 blend.
1. Heat oven to 300 degrees.
2. Cook pasta in salted water according to package directions, just before al dente. Drain.
3. In a large saucepan, melt butter. Stir in flour and cook for 1 to 2 minutes to cook off the floury taste. A quarter cup at a time at first, slowly stir in cream, incorporating each addition before adding more. Bring almost to a boil; do not allow to boil.
4. Remove saucepan from heat. Stir in cheddar, salt and pepper until cheese melts. Stir in hot pasta.
5. Transfer to an oven-safe baking dish, top with crackers.
6. Bake just until hot, about 10 to 15 minutes.
