A respected food writer chatting on-line about Mac and Cheese revealed: “The best I've had anywhere is in the restaurant in New York's Soho Grand Hotel.” Here is the recipe, tracked down for you!
Chef DeLucie's advice: All ingredients should be the best you can buy—especially the Cheddar.
½ pound cavatappi, or substitute any short, curved pasta
2 cups whole milk
2 tablespoons butter, plus extra for the pan
1 cup (½ to ⅔ pound) finely diced onion
2 tablespoons flour
2 cups (½ pound) grated sharp Cheddar cheese, 2 tablespoons reserved
2 teaspoons Dijon mustard
⅛ teaspoon freshly grated nutmeg
Dash of Tabasco
Kosher salt
Freshly ground pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain and place in a mixing bowl.
Preheat the oven to 350°F. In a small saucepan over medium heat, scald the milk.
In a sauté pan over medium-high heat, melt the butter and cook the onion until soft and fragrant but not colored, about 3 minutes. Reduce the heat to low, add the flour, and cook, stirring, about 3 minutes. Whisk in the scalded milk, 2 cups of the Cheddar, the mustard, nutmeg, and Tabasco. Keeping it over low heat, simmer, whisking occasionally, until the cheese is melted and smooth. Taste, and season with salt and pepper, if needed. Pour the mixture over the pasta and mix well.
Spoon the cavatappi mixture into a lightly buttered 2-quart gratin dish and sprinkle with the reserved 2 tablespoons of Cheddar and the Parmesan. Bake on the middle shelf until bubbling and browned on top, 25 to 30 minutes, and serve immediately.