by Mary Ann Fitzmorris
My husband calls mac’n’cheese kid food. Okay then, I never want to grow up. And it seems I have lots of company, because mac’n’cheese appears on menus everywhere. Today though, I ran into the mac’n’cheese of my life. Hidden under a pile of collards and two slabs of brisket, a few pieces of cavatappi poked out. I tried one, expecting to take just a few bites to taste. Like the curmudgeonly skinny restaurant critic in “Ratatouille”, my eyes bugged out. I would say I was transported back in time to the mac’n’cheese of my youth, but the mac’n’cheese of my youth wasn’t nearly that good. No mac’n’cheese I have ever encountered, (and I get it everywhere) is that good. The cavatappi is cooked to the sweet spot for pasta, enveloped completely by four sharp cheeses. These blend together in a beautiful harmony, separated into a perfect creamy consistency by just the proper amount of cream. This powerfully tasty mass is then dropped in a skillet searing a thin crust. Served on a large plate, it is then devoured quickly be enthusiastic diners who can’t believe their taste buds. Yes, that good.
Brown Butter
Mon-Fri 11am-9pm
Saturday dinner 5:30-9:30pm
Saturday Brunch 10:30am-3pm
Sunday Brunch 10am-3pm
Happy Hour
Mon-Fri 2-6pm
231 N Carrollton Suite C
504-609-3871
brownbutterrestaurant.com
