Mac and cheese has come a long way since Kraft first introduced Americans in 1937 to what would become a family favorite: dry pasta mixed with reconstituted dry cheese mix.
Now, creative chefs are coming up with all sorts of ways to raise mac and cheese to new heights, and the Creative Discovery Museum wants to know what restaurant in Chattanooga serves the best. The Best Bites contest, now in its sixth year of finding the best-of-the-best dishes in town, is a favorite of visitors to the downtown museum.
“We’ve had overwhelming response,” says Liza Blair, arts manager at Creative Discovery. “People are eager to see what food is selected and the opportunity to vote on a favorite.”
Anne BralyIt’s something that area restaurants and bakeries enjoy, as well, she adds.
“They like the opportunity of being nominated and invited to participate. Our best reviews are from the restaurant staff who thank us for letting them be a part of the event.”
In past years, votes have been cast for the best banana pudding in town (winner: Purple Daisy Picnic Cafe); cornbread (winner: Sugar’s Ribs); biscuits (winner: Cafe on the Square, now closed); cobbler (winner: Chocolate Therapy Cafe, now closed); and last year, brownies (winner: Lupi’s)
“We try to pick foods that have some roots in the South and can be made in big batches,” Blair says. “That way, it’s easier for the restaurants to donate and serve.”
A list is compiled from nominations called in and emailed. From there, it’s narrowed down to the Top Five. At that point, the finalists are asked to serve bite-sized portions of that year’s chosen dish to museum guests, who then vote on their favorite. Votes are tallied, and the winner is announced at the end of the event. The winning restaurant is photographed and will have bragging rights as well as a plaque with its picture and title as the best in town.
If you know of a restaurant that serves great mac and cheese, let your opinion count. Email entries to llb@cdmfun.com or call it in to 423-648-6069. The deadline for nominations is May 1. And the contest will take place on Saturday, June 6, from 1 to 2 p.m.
If you want to make some at home, here’s a recipe from food.com that shows how far mac and cheese has come. It’s so much more than pasta in a box on your grocery shelf.
Grown-Up Mac and Cheese
1 pound pasta (rotelle, rotini or your favorite)
3/4 pound sharp cheddar cheese, shredded (preferably aged)
1/2 pound Gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko bread crumbs
Heat oven to 350 degrees. Coat a 3-quart rectangular baking dish with nonstick spray. Bring a large pot of lightly salted water to boiling.
Meanwhile, toss all the shredded cheeses together in a large bowl, set aside.
Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly. In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne. Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
Once the water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese. Add bread crumbs to the top of mixture.
Bake for 30 minutes or until the bread crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
Note: This is a baked macaroni and cheese, therefore, it will not turn out with a lot of extra cheesy sauce as it is absorbed into the pasta while baking. If you require an extra saucy mac and cheese, reduce the amount of pasta you place into the dish or make more sauce so it is creamier.
Contact Anne Braly at abraly@timesfreepress.com.