The Cheesiest Resurrection

It's been more than two years of silence, but I'm sure y'all are still out there, eating mac and cheese in Seattle, and wondering "where else in Seattle can I find great mac and cheese?" Well wonder no longer, because the answer is "in your own kitchen!"

Many of you may remember our review of Icon Grill's Ultimate Macaroni & Cheese. Many of you may know that they now offer a "Hog Wild Mac n'Chz" and a Fried Macaroni & Cheese appetizer, in addition to the original. What you may not know is... I hold in my hands the recipe to this... iconic dish. Yes that's right. Who's got the Ultimate Recipe? This gal!

Yes, it turns out Icon Grill was featured on "KCTS 9 Chefs" in 2004. You even see a certificate stating this upon entering the restaurant. And it just so happens that KCTS 9 is my employer. So I have access to all the recipes they feature on the show and in the cookbook. And I shall now bestow this recipe unto you.

Ultimate Macaroni & Cheese with Molten Cheese Sauce

serves 4 to 6

Macaroni and Cheese Sauce Base

2 cups chicken broth

1 teaspoon Worcestershire sauce

1 cup milk

1 pinch dry mustard

2 tablespoons flour

1 splash Tabasco, optional

4 tablespoons butter or margarine

salt and pepper to taste

Melt butter in a 4-quart saucepot over medium-high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently, for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, Tabasco, Worcestershire, salt and pepper. Allow to cool before using.

Topping

1 cup fresh bread crumbs (either buy them or remove the crust from some old bread and chop fine in a food processor)

1/4 pound fine grated Parmesan cheese

1 tablespoon seasoning salt

Mix all ingredients in a bowl and set aside.

Macaroni and Cheese Mix

1 pound macaroni

4 Roma tomatoes, diced fine

3/4 pound sharp yellow cheddar cheese

24 1-inch cubes Velveeta (yeah, that's right, Velveeta)

1/2 pound Gruyère cheese

1/2 pound extra sharp white cheddar cheese

Cook macaroni in salted water, drain and rinse with cold water. Place tomatoes and cheeses in a large mixing bowl. Add three-fourths of the macaroni and 2 1/2 cups of the cheese sauce base. Mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large one. Sprinkle with topping and bake in a 400-degree oven until hot and bubbly. Make sure to serve with lots of Molten Cheese Sauce.

Molten Cheese Sauce

8 1-inch cubes Velveeta (there it is again!)

1/4 pound sharp yellow cheddar cheese

Take the remaining sauce base after the macaroni and cheese is assembled and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.