For those of you haven’t heard already, we had the pleasure of welcoming Chef Art Smith, Oprah’s former chef and owner of Table Fifty-Two, to Zoëtry Casa del Mar a few weeks ago. During his stay, Art shared his incredible cooking talents with our guests in several beachside cooking classes featuring some of Oprah’s favorite recipes.
We’ve decided to let you in on a little secret and share Art’s recipe for Oprah’s favorite macaroni & cheese!
- 2 cups elbow macaroni
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups mixed shredded semihard cheeses , such as Mimolette, aged Gouda, and Vella dry jack (1/2 pound)
- Salt and freshly ground pepper
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.