Mac and Cheese

While in Portland, before we headed for the coast, we ate at Montage; a great restaurant located underneath the Morrison Bridge. We had brunch. C. had chicken fried steak with Cajun Gravy. S. had their French Toast - which is leftover bread pudding sliced, topped with seasonal fruit (raspberries) and served with syrup and creme anglaise. I had an omelette with Gruyere cheese, ham, and caramelized fennel. The whole thing was a-mazing, and I know because I tried something off all of our plates. As is usual after a meal like this, I come home and try to find a way to make something very nearly like it. Apparently they are famous for their mac and cheese. We can't verify because we were there for brunch. But rumor has it that the sauces they use are pretty much the same thing: heavy cream with additions. The only recipe I was able to find was for their "Old Mac" (thank you FoodNetwork.com) and I decided that tonight, with our near 100 degree heat, was the perfect time to try to make it. It was darned good. Here's the recipe:

4 oz. heavy cream

1 tsp. garlic, minced

12 oz. cooked elbow macaroni

pinch salt

pinch white pepper

2 T. shredded parmesan cheese

pinch paprika, for color

Pour heavy cream into heated saute pan

add garlic

reduce by about 1/3

toss in pasta

add white pepper and salt

heat until hot

Remove to bowl or plate, top with shredded parmesan, sprinkle with paprika.

Plan on a couple of breath mints afterward.