As far as food or drink-related holiday traditions with family and friends, I would have to say that lobster mac and cheese is one of our favorites. I have been making this for several years and it is a huge hit with even the non-lobster loving kids. It is not an easy process, but not too difficult. I have worked on several recopies, my favorite is below. — Susan Povich, Red Hook Lobster Pound
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Chef Joel Christy of PL8 Kitchen & Side Bar in Fort Lauderdale, Fla., created this hearty mac ‘n’ cheese specifically for the morning-after brunch crowd. Fort Lauderdale’s reputation as a spring-break destination is renowned, so leave it to the locals to fix up a can’t-fail hangover cure. It’s also a great way to use up leftover baked potato.
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Without question, the ultimate comfort food is macaroni and cheese — gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac 'n’ cheese comes from one of my favorite pasta dishes from the charming Italian town of Mantova: Tortelli di Zucca, handmade pasta stuffed with a velvety smooth purée of pumpkin, crushed almond Amaretti cookies, and a hint of spices. The memory of that incredible dish coaxed me into creating this recipe, an Italian-American fusion of ultimate comfort. This unique take on mac n' cheese features classic autumn flavors of roasted butternut squash, fragrant sage, and an unexpected sweet and spicy gingersnap-pecan crunch.
Click here to see the Outstanding Mac and Cheese Recipes story.