Comfort food. It means different things to different people.
I have a friend who thinks of fried chicken as comfort food. To be completely honest, she thinks of fried chicken, period. In her world, fried chicken is its own food group on the pyramid.
For me, macaroni and cheese is the ultimate comfort food. Like most people, I grew up on the blue box of Kraft mac and cheese.
I’m all grown up now, and I want a better mac and cheese.
I found one at ZOOM in Park City, Utah.
It isn’t so gourmet that it loses the homey comfort of pasta bathed in cheese, but it’s gussied up enough to make the Kraft mac and cheese seem like child’s play.
I love the fat, ribbed shells, the gooey, herb-flecked cheese sauce, and the crunch from toasted bread crumbs.
I even found the recipe in a cookbook I bought. The book is called Park City Cooks: An Eclectic Collection of Park City Recipes.
All the proceeds from the cookbook go to The Peace House, a non-profit organization that provides education, shelter and support services to women who are victims of domestic violence.
The recipes are from members of the Park City community, and in the back of the book, there are a few recipes from the local restaurants, including this recipe from ZOOM.
ZOOM is owned by The Sundance Resort (Robert Redford’s remarkable property about 35 miles from Park City).
As I licked the plate clean, I thought to myself “I’d love to have that recipe.” And lo and behold, it appeared. I love when that happens.
Now you can have it, too.
ZOOM White Cheddar Mac & Cheese
from Park City Cooks
1-1/2 cups fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Asiago cheese
1 teaspoon sweet paprika
8 tablespoons butter, divided
6 tablespoons all-purpose flour
6 cups whole milk
1-1/2 tablespoons Dijon mustard
1 teaspoon ground black pepper
4 cups grated white cheddar cheese (about 1 pound)
1-1/2 tablespoons chopped fresh parsley
1 pound macaroni
Mix the breadcrumbs, Asiago and paprika in a medium bowl.
Melt 6 tablespoons of butter in a large, heavy saucepan over medium heat. Add the flour and stir for three minutes. Gradually whisk in the milk, then the mustard and pepper.
Cook until thickened, stirring often, about 1o minutes. Stir in the cheddar and parsley.
(The topping and the sauce can be made 1 day ahead, stored separately. Cool the sauce slightly, then cover and refrigerate. Refrigerate the topping, too. Re-warm the sauce, stirring frequently and thinning with more milk if necessary before proceeding.)
Heat the oven to 400 degrees F. Butter a 15″ X 10″ X 2″ glass baking dish.
Cook the macaroni in a pot of boiling salted water until just tender, but firm to the bite, stirring occasionally. Drain the macaroni well.
Return the macaroni to the drained pot; stir in the sauce. Season to taste with salt.
Spread the mixture in the prepared baking dish. Sprinkle with the bread crumb topping. Dot with the remaining 2 tablespoons of butter.
Bake until the cheese is bubbling and the crumbs are brown, about 40-45 minutes. Cool slightly before serving.
Park City, Utah
Where to buy the Park City Cooks cookbook: