Yum Yum: Recipe For Eatery NYC's Mac and Cheese

October 29, 2010 — -- The World News Staff launched its own investigation yesterday -- an investigation into all things cheesy. We were on the hunt for New York's finest macaroni and cheese.

We embarked on some serious taste testing -- from mac and cheese the traditional way, to gourmet noodles and gruyere cheese, to mac and cheese with lobster, and to hamburger mac and cheese.

After some serious deliberations, we settled on Eatery NYC's famous recipe. What makes this recipe so good is the surprise crunch from breadcrumbs on top. Marc Ellert-Beck, the restaurant's general manager, shared the recipe with us.

Here are the ingredients you'll need to serve you and three others:

1 quart heavy cream1 quart whole milk3 shallots (roasted)5 garlic cloves peeled2 lbs. Monterey Jack cheese1 box tubetti pasta1 lbs. of butter1.5 lbs. of flourSeasoned Breadcrumbs

First, melt butter and add shallots and garlic to the butter. Then, mix in the flour.

Next, bring heavy cream and milk to an almost boil. Add in the flour mixture and 1.5 pounds of Monterey Jack cheese. Mix everything together well.

Next, stir in cooked tubetti pasta.

Put the pasta mixture in individual casserole dishes. Top with seasoned breadcrumbs and the remainder of cheese.

Bake at 350° F until the mac and cheese reaches 125° F.

Don't forget to enjoy the cheesy, gooey goodness.

While Eatery NYC topped our list, it had some stiff competition from S'MAC's cheeseburger macaroni and cheese. Sarita Ekya, the restaurant's owner, shared the recipe.

Here's the ingredients you'll need to make Cheeseburger S'MAC for you and two others.

2/3 lb elbow macaroni (yield: 4 cups cooked) 1 ¼ cups whole milk1 ¼ tb all-purpose flour1 ¼ tb unsalted butter4 oz. American cheese, shredded4 oz. sharp yellow cheddar cheese, shredded1 lb. 80% lean ground beef1/2 cup diced onion1 tb chopped garlic2 tb Dijon mustard2 tb ketchupkosher salt & pepper (to taste)1/4 cup breadcrumbs3/4 cup sharp yellow cheddar cheese, shredded (for top)