Mac And Cheese Cookbook

Product Description

A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. 

Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box! 
 
These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.

Features

• Used Book in Good Condition

Top Reviews

Fun! Mac and cheese just got classy!
by Jennifer Guerrero (5 out of 5 stars)
May 20, 2017

Super fun book! This is comfort food at its finest! I would go so far as to call it posh or classy mac.

They've got a recipe for mac sauce at the front that's used in every recipe. Then they deal with the satisfyingly crunchy topping. Those are both universal recipes used throughout the book. After that they get onto the individual bowls of deliciousness. The chapters are as follows: American Classics, International Relations (mac from around the world), Chemistry (unusual ones), Extra Credit (sides) and Finals (dessert). And they give beer and wine pairings with each mac. Nice.

Pictured below:
1) Gilroy Garlic Mac - p 39. Yes! We were lucky enough that the timing of our California road trip coincided with the Gilroy Garlic Festival. The whole town is filled with that intoxicating smell, and this tasted just like it. Awesome. They said this is their best seller, and I totally get why!
2) Jalapeño Popper Mac - p 26. Delicious! I always wanted to have jalapeño poppers for dinner. 
3) Smoky Bacon Mac - p 34. This is fantastic! There's a full quarter pound of smoked bacon and two ounces of smoked cheddar and Monterey jack in each bowl. People were happy.
4) Truffle Mac - p 63. Delicious. It's filled with shiitake mushrooms and truffled cheese. My three closest grocers didn't carry truffled gouda. I found both Italian truffle cheese and truffled cheddar at TJs. I tried the Italian truffle cheese and it was awesome. To my surprise, this is my youngest's favorite so far.
5) Mac Sauce conversion. It makes 3 cups and the recipes all call for 2. I suspect it's because all of the ingredients are in nice whole numbers if you do 3 cups. You can pull out that extra cup of béchamel for whatever you want, or just go for it, and bring extra saucy mac to smiling people at the table. Here's a conversion table if you want to change the amount. Use column 1 for 2 cups, column 2 for 2 ½ cups, or the original on the right for 3. We've determined that 2 ½ cups is our optimum sauciness level.

Some others I have flagged to try are: Vermont White Cheddar Mac - p 31, Macximus (spinach and artichoke) - p 43, Croque Madame Mac (ham, swiss, and eggs) - p 44, Mexican Mac (chipotle and chorizo) - p 48, Deliciousmacken (cheddar, mustard, onions, and pretzels) - p 54, Patatas Bravas Mac (garlicky potatoes and paprika) - p 57, Dungeness Crab Mac - p 65, Mac the Goat - p 67, and Pesto Mac - p 70.
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This book is amazing, and an awesome starting place for a Mac ...
by Rachel (5 out of 5 stars)
March 24, 2015

This book is amazing, and an awesome starting place for a Mac and Cheese recipe. My wife and I have a bbq catering company and use this as the basis for our mac and cheese. The mac sauce is the most crucial part to successful mac and cheese, and they break it down perfectly with pictures, step by step instructions and even common mistakes.

I have read other reviews where people complain that their mac sauce makes 3 cups, but every recipe in the book calls for 2 cups of mac sauce, so you end up with left overs. We just use all the mac sauce and it is fine, because then you end with more mac and cheese...which is the best result in the world.

There are a few things that we change slightly when we cook. First is we use all the mac sauce, that way no left overs. Second, is we add more noodles than they call for. The recipe will say 1/2 pound of noodles, which is 2 cups (and this is for 2 cups mac sauce). I find this to be not enough, so here is the ratio that works perfect for us: 3 Cups mac sauce, 3 cups cheese and 6 cups cooked noodles. Last, the cheese is the most important part of this whole process. We have used everything from super expensive 2 year aged cheddar Tillamook cheese to mild cheddar, and if you are only adding cheese then it makes a difference (although we feel that there is no difference in 12 month aged cheddar vs. 18 or 24 month aged cheddar). With that said, if you start adding things to the mac-like bacon, green chiles, jalapenos or cream cheese-then just use regular sharp cheddar and you wont be able to taste the difference. This is what has worked for us and our mac is pretty bomb now, thanks to this! (By the way, green chile bacon mac is amazing, and sometimes we actually put the finished mac on a smoker and let it get a smoky flavor-holy crap. Its spectacular!)

Also, the brownies are the best brownies I have ever eaten and we always thought that Ghiradeli brownies were the gold standard but we were horribly mistaken. The banana pudding is super good too. We love this book
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there are side dishes and their recipes in the book such as baby carrots in a sweet sauce and red po
by Julie C (5 out of 5 stars)
May 17, 2016

I ordered this for my boyfriend's birthday. He practically only eats mac and cheese and hot dogs since he works all the time and I wanted to get him cooking a little more than that since we are getting an apartment soon. Not everything in this book is made with mac and cheese. 90% of the main recipes include mac and cheese as a main factor but don't get scared when you think of desserts in a mac and cheese cook book, there are legit deserts that would go well with the meals. Also, there are side dishes and their recipes in the book such as baby carrots in a sweet sauce and red potatoes with rosemary. I did not know exactly what to expect with this book but not only do I love him in the kitchen, but he loves it too! Very yummy meals.
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Gooey goodness.
by Melissa (5 out of 5 stars)
November 24, 2015

Confession time: I've never liked homemade mac & cheese. Not from my mom, or gramma, or church potlucks. Then some friends took me to Homeroom in Oakland, and I swooned. When I found out Homeroom people made a cookbook, I had to get it. So far I've made a batch of basic mac & cheese (plus peas, oven-dried cherry tomatoes, and a bit of paprika) and the chili. Both are excellent, rich, wonderful winter comfort foods. I love the way the instructions are insanely detailed and well ordered. They're also very conversational and easy to just sit down and read before beginning to cook. I'll probably never buy boxed Kraft again. One thing, though, I think their portions sizes are on crack. "A pound and a half of macaroni' boiled, then added to this rich wonderful sauce, they say serves 4. Umm... 4 people who eat like my husband with hollow legs! This is a LOT of yum. Also, I probably used more cheese than called for. The basic directions are awesome, then just keep tweaking till you're happy.
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Great book to have in the quiver
by The Lost One (5 out of 5 stars)
November 23, 2018

Made several of the recipes so far and all turned out great!

Instructions advise to make 3 cups sauce even though recipes call for 2, because making 3 is easier to work with. I use a small pan and have no problem making 2 cups of sauce at a time.

Have been making my own helpful notes on some of the pages and if you fine tune recipes to your liking I'm sure you will do the same. For example: Gilroy Garlic Mac recipe for calls for 4 large garlic cloves. My experience making that recipe to my liking I noted to use 1 TBSP mashed garlic, +/- from there for people who love garlic or just want a tad hint of garlic flavor.

The recipes are great as they are, but real world solid advice is also given in the book: experiment with recipes as a base to make some of your own creations. To me, good cooking is part science and part art. Use the scientific base equations (recipes), add your own touch of art (manipulate ingredients), and flavorful magic happens!
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Seriously, amazing
by David R (5 out of 5 stars)
August 27, 2015

Have you ever had such an amazing dream and then you wake up and its saturday morning and you dont have any responsibilities and then as you turn over in your bed you smell fresh pancakes that you realize are being cooked just for you...

That is what reading this book is like.

Refreshing, informative, and packed full with cheese-loving recipes. The first part of the book helps you construct the base of every mac and cheese dish. The rest of the book helps you piece together amazing additions.

I got this book as a present, but every time I see it I can't help but pick it up and start flipping through to learn something new.

Very happy with the contents of this book. Highly recommend it.
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Love, love this cook book
by Laura R (5 out of 5 stars)
January 30, 2017

Love, love this cook book. It is so easy and the food is fantastic. I have so far made, the classic mac, spring mac, biscuits and gravy plus their carrot and Brussels sprouts sides. All were delicious and so easy to make. I have never liked Brussels sprouts but it said if you don't like Brussels sprouts you will like these and I was skeptical but they were right. My son who has never had Brussels sprouts helped me make them and I told him how much I disliked them he tried them and he said they tasted good and asked me to try. I was honestly scared too put in my mouth but was surprised at how delicious they were and the whole family loved them. I plan to make the jalapeno popper mac next to take to a super bowl party this weekend. I highly recommend this book, the recipe's, the step by step lesson plans and tips on salt, noodles and bread crumbs were so helpful and I wish there were more like this.
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Just like my beloved departed Mom used to make it
by Amazon Customer (5 out of 5 stars)
March 19, 2014

This is a wonderful cook book.

The classic Mac & Cheese recipe is just like my beloved dearly departed Mother used to make it for us. The only extra ingredient she added was her devoted love, and glad you are enjoying it smiles and laughter.

I tried that recipe first, and it made me cry. Was just like Mom's. (Oh those memories)....

If a recipe could bring me to tears when eating it and stir up these memories, I could only imagine how wonderful the rest of the recipes will be.

The reading of all the recipes alone made me wish I had a 5 star kitchen so i could make a huge amount of the basic cheese recipe and try each and every one of the 50 printed recipes.

Blessings to the 2 authors Allison and Erin, and I wish them continued success in all their future endeavors......and gals please open an on line service so people from other states can order some of your items through the internet, especially that salsa which is still not available to buy yet but was aged in wheel barrels by the Asian couple you showcase on your homeroom restaurant website. i would love to buy that too from you on the internet.
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Good
by Kelsey (4 out of 5 stars)
January 15, 2017

Nice cookbook; I really like how the basics are very clearly explained and each recipe is very easy to follow. The only thing I dislike is that each recipe calls for 2 cups of their "mac sauce," and their mac sauce recipe makes 3 cups. I resolve this by either just pumping more noodles and cheese into the recipe so there's an equal sauce-noodle balance (~3 cups of dried noodles), or just using a different bechemel recipe.

My favorite recipes so far are the jalapeno popper mac and the sriracha mac.
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Best brownie recipe ever!
by Brit_Abroad (5 out of 5 stars)
June 1, 2017

Very interesting book. Lots of great recipes. I've never read a recipe book where the authors tells you not to bother buying expensive ingredients for their recipes. My son is a cook and makes his brownies from the recipe in this book. And they are FANTASTIC!

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