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Macaroni & Cheese: A Soho Grand Homage

The first time I tasted truly transcendent macaroni and cheese, it wasn’t at a fancy restaurant, but at a potluck. A friend of a friend, a quiet woman with a knowing smile, brought a bubbling, golden casserole dish. One bite, and I was transported. It was creamy, sharp, and deeply satisfying. The secret, she whispered later, was good cheese, a roux-based sauce, and a patient bake. I’ve been chasing that perfect mac ever since, and this recipe, a rumored copycat of the Soho Grand Hotel’s version, comes remarkably close. It’s the kind of dish that makes you want to curl up on the couch with a spoon and savor every last bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8-10
Yield: One 9×13 inch baking dish
Dietary Type: Not specified

Ingredients

1 1⁄2 lbs Vermont white cheddar cheese, shredded
1⁄4 cup Grated Parmesan cheese
1⁄4 cup Unsalted butter
1 1⁄2 cups Diced onions
1⁄2 cup Flour
3 cups Whole milk
2 tablespoons Dijon mustard
1 dash Nutmeg
Salt, to taste
Pepper, to taste
12 ounces Cavatappi pasta (or small tube pasta)

Equipment Needed

Food processor (optional, for shredding cheese)
Large pot
Colander
Large saucepan
Whisk
Greased 4-quart baking dish

Instructions

If you have a food processor, use it to shred the Vermont white cheddar cheese. This will make the process much faster. If not, shred the cheese by hand. Place the shredded cheese in the refrigerator while you prepare the sauce to keep it cool. This helps it melt more smoothly into the sauce later.
In a large pot, bring salted water to a rolling boil. Add the cavatappi pasta and cook until al dente, about 10 minutes. It’s crucial not to overcook the pasta at this stage. Remember, it will continue to cook in the oven, and overcooked pasta will result in a mushy final dish.
Once the pasta is cooked, drain it thoroughly in a colander and set it aside.
Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center for even baking.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the diced onions and cook until they become translucent but not brown, approximately 5 minutes. Stir frequently to prevent burning.
Stir in the flour to the melted butter and onions, ensuring the mixture is smooth and there are no lumps. This forms a roux, which is the base for the cheese sauce. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
Gradually add the whole milk to the flour/butter mixture, stirring constantly with a whisk to prevent lumps from forming. Continue cooking and stirring for 2 minutes.
Add the Dijon mustard, nutmeg, salt, and pepper to the sauce. Reduce the heat to low and continue cooking, stirring constantly, until the sauce thickens, about 5 more minutes. The sauce should be thick enough to coat the back of a spoon.
Turn off the heat. Add two very large handfuls of the shredded cheddar cheese to the mixture and stir until the cheese has completely melted into the sauce and the sauce is smooth and creamy.
Combine the cooked pasta and the cheese sauce in the saucepan, ensuring that the pasta is evenly coated.
Pour the mixture into a greased 4-quart baking dish. Spread it evenly.
Sprinkle half of the grated Parmesan cheese over the top of the pasta. Then, sprinkle the rest of the shredded cheddar cheese evenly over the Parmesan. Finally, sprinkle the remaining Parmesan cheese over the cheddar. Layering the cheeses in this way helps to create a beautiful golden crust.
Bake at 400°F (200°C) for approximately 20 minutes, or until the top is lightly browned and bubbly. Keep a close eye on it to prevent burning.
Remove the mac and cheese from the oven and let it rest for about 10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.

Expert Tips & Tricks

Cheese Quality Matters: Using high-quality Vermont white cheddar is key to achieving the rich, distinctive flavor of this mac and cheese. Don’t skimp on the cheese!
Don’t Overcook the Pasta: Al dente pasta is crucial. It will continue to cook in the oven, so avoid mushy mac!
Make-Ahead Option: Assemble the mac and cheese up to the baking stage. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking from cold.
Prevent a Soggy Top: If you’re worried about the top getting soggy during refrigeration, sprinkle the cheese topping just before baking.
Spice It Up: Add a pinch of cayenne pepper to the cheese sauce for a subtle kick.
Breadcrumb Topping: For extra crunch, add a breadcrumb topping made with panko breadcrumbs, melted butter, and a pinch of salt.

Serving & Storage Suggestions

Serve the mac and cheese hot, directly from the baking dish. It pairs beautifully with a crisp green salad or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Add a splash of milk or cream to prevent the mac and cheese from drying out during reheating.

This mac and cheese is best enjoyed fresh. Freezing is not recommended as it can affect the texture of the sauce and pasta. It will stay hot 30-45 minutes after removing it from the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	664.2 kcal	N/A
Calories from Fat	348 g	52%
Total Fat	38.7 g	59%
Saturated Fat	24 g	119%
Cholesterol	116.5 mg	38%
Sodium	658.5 mg	27%
Total Carbohydrate	46.6 g	15%
Dietary Fiber	2.1 g	8%
Sugars	7.5 g	29%
Protein	32.2 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend for the roux.
Spicy Mac: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a kick. You could also incorporate diced jalapeños.
Smoked Gouda: Substitute some of the cheddar with smoked Gouda for a smoky flavor.
Lobster Mac & Cheese: Add cooked lobster meat to the pasta before baking for a luxurious twist.
Vegetarian: This recipe is already vegetarian-friendly.
Add Vegetables: Stir in steamed broccoli florets, peas, or spinach to the pasta for added nutrients. Roasted butternut squash would also be a delicious addition.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly as freshly shredded cheese. For the best results, shred your own cheese.

Q: What if my cheese sauce is too thick?
A: If the cheese sauce becomes too thick, gradually add a little more milk until you reach the desired consistency.

Q: Can I use a different type of pasta?
A: Yes, you can use other small tube pasta shapes like elbow macaroni or penne. However, cavatappi is preferred for its texture and ability to hold the cheese sauce.

Q: How do I prevent the mac and cheese from drying out in the oven?
A: Be sure to bake the mac and cheese in a preheated oven and avoid overbaking. Covering the baking dish with foil for the first 15 minutes of baking can also help to prevent it from drying out.

Q: Can I add a breadcrumb topping?
A: Absolutely! A breadcrumb topping adds a delightful crunch. Combine panko breadcrumbs with melted butter and a pinch of salt, and sprinkle it over the mac and cheese before baking.

Final Thoughts

This Soho Grand-inspired macaroni and cheese is more than just a recipe; it’s an experience. It’s a dish that evokes comfort, nostalgia, and pure, unadulterated deliciousness. Whether you’re making it for a weeknight dinner or a special occasion, I encourage you to give it a try. Don’t be afraid to experiment with variations and make it your own. And if you do, please share your feedback! I’d love to hear what you think. Serve it alongside a perfectly grilled steak or a simple garden salad, and prepare to be amazed. Bon appétit!

Macaroni & Cheese (Soho Grand Hotel, Nyc) Recipe