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Mouse-Trap Mac & Cheese

Hot and creamy with plenty of cheese, this dish from Barton G. The Restaurant is sure to satisfy.

Barton G. Weiss exists in a league of his own. His varied accomplishments as a restaurateur, culinary visionary, event-concept designer, author, philanthropist, and entertainer showcases the breadth of his creative spectrum. With an infinite ability to shock and awe, Weiss pushes the boundaries beyond all stretches of the imagination whether it be ideating four-foot cotton candy wigs or designing an interactive red carpet forest experience.

For over 25 years, Barton has created some of the most groundbreaking, imaginative, and decadent gastronomic and event experiences the world has ever seen. His client list consistently features Fortune 500 companies, international corporations, professional sports teams, luxury fashion brands, as well as countless celebrity and social gatherings.

In 2002, inspired by the overwhelming consumer feedback from his events and catering businesses, Barton opened his first of several restaurants, Barton G. The Restaurant, in Miami’s popular South Beach neighborhood.

INGREDIENTS

  • 1 pint heavy cream
  • ½ pound cream cheese
  • 1 ½ pound processed cheese, like Velveeta*
  • ½ pound aged cheddar cheese, grated, like Tillamook
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper, freshly ground
  • Kosher salt to taste
  • Whole milk to taste
  • 1 pound box of cavatappi or elbow mac

DIRECTIONS

  1. Bring heavy cream to simmer over medium heat. Dice Velveeta and cream cheese into cubes.
  2. Add garlic powder and black pepper and turn to low heat.
  3. Slowly incorporate Velveeta and cream cheese while whisking. Season with salt to taste and keep warm.
  4. Boil 4 quarts of water and season liberally with salt. Add pasta and cook al dente.
  5. Strain and, while hot, add to sauce and stir vigorously. Adjust consistency of sauce with milk.
  6. Add half the grated cheese and stir in completely.
  7. Spoon into ovenproof ramekins for individual servings or into a large casserole dish.
  8. Top with remaining grated cheese and bake or broil until golden and crispy.

* At Barton G the Restaurant we’ve developed a cheese sauce base through a process that allows the natural cheese to be pliable without separating or curdling under high heat. For home chefs, processed cheese results in a smooth and creamy sauce that can be baked or broiled for a crispy top.

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