Christen Clemins
It might be too chilly for Negroni slushies and oysters on the half shell at Parson’s Chicken and Fish, but it’s a perfect time to treat yourself to their supremely decadent mac and cheese—it’s like a warm hug on a cold day.
When Parson’s first location opened in Chicago, there was nary a noodle in their lineup of comfort-inspired side dishes. But then, they expanded the kitchen, and mac and cheese became a permanent fixture on the menu—it’s now available at the Wedgewood-Houston location year round.
A combination of processed cheese (American and cream cheese) and higher-end, aged Midwestern cheeses (Widmer’s Cheddar, Roth Kase Gruyere) results in a well-balanced dish that satisfies a wide range of mac-and-cheese-loving palates.
“It's a traditional southern side, and fits in with Parson's menu of accessible classics,” explains executive chef Hunter Moore. “It's a crowd pleaser that everyone, from kids to adults, enjoys.”
To balance out all that rich, creamy goodness, Moore opts to enjoy it alongside some of Parson’s lighter fare.
“I like to pair it with grilled chicken and a ponderosa salad," he says, “It’s a good balance of freshness, richness, and acidity.”
Mac and Cheese | Courtesy of executive chef Hunter Moore, Parson’s Chicken and Fish
Ingredients:
½ pound butter
3 tablespoons minced garlic
6 tablespoons minced jalapeño
10 ounces (or 1 1/3 cup) whole milk
8 ounces American cheese
4 ounces cream cheese
4 ounces (or 1 cup) shredded Gruyere
4 ounces (or 1 cup) shredded Widmer’s Cheddar*
6 servings of cooked pasta of your choice (Parson’s uses rotini)
Melt butter in a stock pot over low heat. Add garlic and jalapeño and confit for 10 minutes. Add whole milk and bring to a boil. Add all cheeses, 1 ounce at a time (reserve about ½ ounce for topping), allowing each batch to fully melt before adding more. Combine cooked pasta and cheese in a baking dish and sprinkle with reserved shredded cheese. Broil for a few minutes, or until top is golden brown.
*Chef’s tip: If you can't find Widmer's Cheddar, any good four-year-aged cheddar will work.
Parson’s Chicken and Fish, 425 Chestnut St., 615-649-8823; parsonschickenandfish.com