Vic & Anthony's Steakhouse
1510 Texas, Houston, TX 77002
(713) 228-1111
The reason we love the mac & cheese at V&A so much is simple: It's simple. Chef Carlos Rodriguez explained to me that when the steakhouse first started coming up with mac & cheese recipes, everyone wanted to take the dish over the top: adding bacon, crabmeat, whatever they could gild the lily with. But Rodriguez was determined to keep it simple, and it paid off. The bechamel sauce only has three cheeses in it: American, white Cheddar and a pinch of Romano for saltiness. The plump cavatappi pasta is blanched to order and served in a white dish that makes it look, at first, as if it's been baked. But Rodriguez doesn't believe in baking macaroni and cheese: "It makes it tough," he says. So he just adds a sprinkle of crumbled croutons on top for texture and appearance. The result is the most perfectly unfussy mac & cheese in town.
Source:
Houston Press
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