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Macaroni and Cheese

(Adapted from recipe from Artisanal Fromagerie and Bistro, NYC)

Serves 6:

This classic dish is served at Artisanal Fromagerie & Bistro and is known as “the best macaroni and cheese in town.”


  • 3/4 cup panko bread crumbs
  • 1/4 cup Parmigiano-Reggiano
  • 5 1/2 tablespoons butter
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • salt
  • Black pepper in a mill
  • 3 cups Gruyere or Comte, grated (from 6 to 8 ounces)
  • 1/2 cup mascarpone (can substitute ricotta or farmers cheese)
  • 1lb dry pasta


  1. Preheat the oven to 350°F. Pour 2 quarts of water into a 3-quart pot and bring to a boil over high heat.
  2. In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
  3. Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 4 minutes, whisking constantly. Pour in the milk and cook for 4 minutes, whisking constantly. Add 2 teaspoons salt , 4 grinds of pepper (can substitute a shake or two of white pepper), the Gruyere and mascarpone, and continue to whisk until the cheese is well incorporated. Remove the pot from the heat and pour the cheese sauce into a large bowl.
  4. Add 2 tsp salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the bowl with the cheese sauce. Mix well with a wooden spoon. (can just mix in the baking dish if your prefer).
  5. Pour the macaroni mixture into a 13-by-9-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 40 minutes. Serve.