Urban Soul's macaroni & cheese - New York News

Urban Soul's macaroni & cheese

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Get this recipe from chef Joseph Thompson from Urban Soul Restaurant in Detroit

8 cups elbow macaroni
4 eggs
2 cups of soft cheddar cheese
6 cups of mild cheddar shredded cheese
1 cup evaporated milk
6 cups of whole milk
1 tsp salt
1 tsp pepper
1/4 cup chicken flavored base

Boil macaroni in 16 cups of water, add 1/2 tsp of salt. Drain until cool. Set aside
Mix together, eggs, remaining 1/2 tsp sat, pepper, and chicken base, with a wire whisk, set aside.
In sauce pot, combine 1 cup soft cheese, milk, and 6 cups of the shredded cheese, over low/medium heat.
Add egg mixture, and cook until all cheeses are creamy, stirring constantly.
Pour over macaroni, into baking dish.
Add remaining soft cheese, blend well, and cook on 350 degrees for 30 minutes.


Porgy & Bess is playing at The Detroit Opera House March 4-9.

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