1106 Crescent Ave., Atlanta. Now at 933 Garrett St., suite 101, Atlanta, 404-627-8818, www.vickerysatlanta.com
Q: My husband and I love the food at Vickery’s in Midtown. One of our favorites is a side dish of macaroni and cheese. It is delicious and very different from any recipe we’ve had before. Is it possible to get the recipe? — Kathy Andrews, Marietta
A: Thick rigatoni pasta, garlic and panko (Japanese bread crumbs) give this version of mac and cheese adult appeal. William Russ, executive chef of Vickery’s, was happy to provide the recipe for this mainstay from its summer menu. Look for it as a special offered throughout the year.
Vickery’s Macaroni & Cheese
1 pound rigatoni pasta
3/4 cup panko bread crumbs
1 pound grated cheddar cheese
1 1/4 cups heavy cream
1 1/4 cups half-and-half
1 1/2 tablespoons chopped parsley
1 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch white pepper
Preheat the oven to 350 degrees. Cook pasta according to package directions until al dente. Drain well. In a baking pan, combine pasta and 1/2 cup bread crumbs. Meanwhile, in a saucepan combine cheese, cream and half-and-half and cook, stirring frequently, until cheese melts. Add parsley, garlic, salt and black and white pepper and stir to incorporate. Add cheese sauce to pasta and mix to combine. Top with remaining 1/4 cup of bread crumbs, pressing down to coat lightly. Bake for 25 to 30 minutes or until bread crumbs are lightly toasted. Makes 8 servings.
Per serving: 639 calories (percent of calories from fat, 54), 24 grams protein, 50 grams carbohydrates, 2 grams fiber, 38 grams fat, 124 milligrams cholesterol, 461 milligrams sodium.
By JEANNE BESSER