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Café B’s
Mac & 3 Cheeses
Folks often ask me where I find inspiration
for our dishes at Café B. As a chef, I always
have my eyes peeled. But for our signature
dish, Mac & 3 Cheese, I found my muse
close to home — actually in my home —
in fact, I’m married to her! My wife gets
full credit for this menu staple at Café B.
It starts with a béchamel sauce, which is a
blond roux, so I like to say it’s closely related
to Creole cuisine. We’ve elevated the classic
favorite by incorporating Gruyère, Irish
Cheddar, and Parmigiano-Reggiano, all
topped with crunchy brioche crumbs.
—Chef Chris Montero
sIDe DIsHes
Meet the Chef —
chris Montero
restAUrAnt:
Café B, Metairie, LA
MY GrAnDMotHer InspIreD Me to
BeCoMe A CHeF.
She was an amazing
natural cook with an incredible palate.
I stArteD As A BArtenDer AnD
prep CooK
at Louis the XVI under Daniel
Bonnot. I was 21.
I Don’t Get to eAt oUt MUCH, BUt
wHen I Do I Go to
Le Petit Grocery for
Justin Develier’s savory beignets. I just love
that place. Patois because Aaron Burgau’s
incredible talent is so consistent. I’ve never
met a dish I didn’t like. (Fun to note, Justin
and Aaron were my line cooks at Bacco! They
are both great friends.) And Domenica, for
its Octopus Carpaccio, which is one of my
favorite dishes in New Orleans.
I CooK A ton oF BBQ At HoMe
mostly
because I am a big fan of smoke. I grill anything
but I have a particular fondness for pork, smoked
pork. Naturally, I make my own BBQ sauce, and
chipotle is my go-to. Bring on the heat!
I’M A CHeAp CAnDY FreAK.
I am a
chocolate-head, never that fruity stuff, and I love
the old-school treats like Snickers and M&M’s.
As great as chefs “re-makes” are, they can never
replicate the beauty of the 99-cent real deal.
photo by
Jeffery Johnston
Mac & 3 Cheeses
WHAT YOU WILL NEED
FOR THE CHEDDAR CHEESE SAUCE
4
cups Irish white cheddar cheese, grated
1
quart (4 cups) Cream
1
tablespoon Cornstarch
FOR THE BRIOCHE PARMESAN TOPPING
1
tablespoon Brioche bread
2
teaspoons butter, unsalted
1
tablespoon Parmesan Reggiano cheese, grated
MACARONI & CHEESE
1
pound elbow macaroni
4
cups white cheddar cheese sauce
1
cup imported Gruyere cheese, shredded
¼ cup Brioche Parmesan topping
HOW TO PREP
FOR THE SAUCE
Toss cheese with cornstarch. Set aside. Reduce
cream by half. Slowly add cheddar, a little at a
time, until fully incorporated, constantly whisking
to achieve a smooth consistency. Never let the
sauce boil.
FOR THE BRIOCHE PARMESAN TOPPING
Crumb the brioche in the food processor. Heat
unsalted butter in a sauté pan, add crumbs, and
sauté until light brown. Allow to cool and mix with
grated Parmesan Reggiano cheese.
MACARONI & CHEESE
Cook the macaroni according to the directions on the
package. Fold the sauce into the macaroni. Scoop
into a baking pan or serving vessel of your choice.
Top with shredded Gruyere and crumb topping.
Place in 375° oven or under broiler until cheese
topping is golden brown and melted.
(Serves 8)
reCIpe,
try me!
Donny rouse’s
Macaroni & Cheese
I use a quick-and-easy technique my father
taught me. It calls for one family-size box
of Stouffer’s Macaroni & Cheese, defrosted
and put into to a large casserole dish, 2
table spoons of sugar and one block each
of Pepper Jack, Velveeta Jalapeno and Sharp
Cheddar, cut into inch strips. Combine all
of the ingredients, bake at 375 degrees until
cheese is completely melted and macaroni
is heated, about 15 to 20 minutes. Remove
from oven, top with panko breadcrumbs
and red pepper flakes, and bake until top is
golden brown and crispy.
Mac-n-Cheese
