In a large pot of boiling, salted water, cook the macaroni until al dente, about 1 minute less than the package instructions.ģ. Place a medium ovenproof baking pan inside your oven and preheat your oven to 400☏.Ģ. Kosher salt and freshly ground black pepper, to tasteġ. ¼ cup grated Parmigiano-Reggiano, plus ¼ cup Recipe by Glenn Harris, chef/owner of The Smith in New York City You’ll enjoy.Īnd you’ll remind yourself just how important it is, every now and then, to indulge. That’s because after one bite of the stuff, you’ll be silenced. And he includes four-count ‘em-four types of cheese.

Glenn Harris, chef of The Smith in New York City doesn’t cut back on the butter in his iconic macaroni and cheese recipe. His version never tasted as good as Mom’s. With little kitchen skills, he’d turn to boxed mac ‘n’ cheese and, being a fat-fearing parent of the early-90’s, he’d leave out the butter. See, when I was younger my father sometimes had to play the role of chef when my mom was working a late shift. Give me macaroni and cheese in all its creamy, gooey, velvety glory. If you like your mac ‘n’ cheese lightened up with butternut squash, skim milk, or reduced-fat cheese, that’s fine. This is why whenever I’m craving macaroni and cheese, I go all out. Think about it: When someone tells you that you can’t eat pizza, what does that make you want to eat? The best eating plans are ones that operate on inclusion, not exclusion. In fact, indulgence is part of a healthy diet. Every once and a while, it’s good to indulge.

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