GULF COAST GRILL
3463 Lawrenceville Suwanee Road, Suwanee, 678-765-8270, www.gulfcoastgrillsuwanee.com
Q: My husband I have enjoyed everything we have had at the Gulf Coast Grill in Suwanee. However, we loved the Mac N Cheese we had there recently. I would love to have the recipe. Thanks. — Marie Watkins, Lawrenceville
A: Amy Fitzpatrick, owner of Gulf Coast Grill along with her husband Mark, responded that she was flattered that a guest would like this recipe. They make the macaroni and cheese to order, cooking just the noodles ahead of time, then making the cheese sauce as the dish is ordered. For our column, they created a recipe that serves six and can be made at one time.
If you can’t find a shredded mixture of Monterey Jack and cheddar, substitute 1/2 pound shredded cheddar and 1/2 pound shredded Monterey Jack.
Gulf Coast Grill’s Mac N Cheese
1 pound elbow macaroni
1 1/2 cups heavy cream
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 pound shredded cheddar/Monterey Jack (reserve 1/2 cup to sprinkle on top)
1/4 pound shredded Parmesan
Salt and white pepper
Cook macaroni according to package directions and drain.
While macaroni is cooking, in a large saucepan, heat cream over medium heat. Add dry mustard and garlic powder. Keep warm until macaroni is cooked. Stir in macaroni and heat 5 minutes or until macaroni is uniformly heated through. Stir in cheddar cheese mixture and Parmesan. Stir until cheeses have melted and are uniformly blended. Add salt and pepper to taste.
Pour into a greased 2-quart baking dish and top with remaining 1/2 cup shredded cheeses mixture. Place baking dish under broiler for 3 minutes or until cheese is bubbling hot.
Serve immediately. Makes 8 servings.
Per serving: 645 calories (percent of calories from fat, 55), 28 grams protein, 45 grams carbohydrates, 1 gram fiber, 39 grams fat (24 grams saturated), 126 milligrams cholesterol, 590 milligrams sodium.
By C.W. Cameron