California Pizza Kitchen (CPK) is renowned for its inventive and delicious menu, and their mac and cheese is no exception. This isn't your grandma's mac and cheese; it's a gourmet take on a classic comfort food, boasting a creamy, rich sauce and perfectly cooked pasta. While the exact CPK recipe remains a closely guarded secret, we've crafted a version that captures the essence of their iconic dish. This recipe focuses on achieving that signature CPK flavor profile, emphasizing richness and a subtle blend of cheeses.
Ingredients for CPK-Inspired Mac and Cheese
This recipe serves 6-8 people. Adjust ingredient quantities as needed for larger or smaller batches.
- Pasta: 1 pound elbow macaroni (or your preferred pasta shape)
- Butter: 1/2 cup (1 stick) unsalted butter
- All-purpose Flour: 1/4 cup
- Milk: 4 cups whole milk (whole milk is key for creaminess)
- Heavy Cream: 1 cup
- Cheddar Cheese: 2 cups shredded sharp cheddar cheese
- Gruyere Cheese: 1 cup shredded Gruyere cheese (this adds a nutty, complex flavor)
- Fontina Cheese: 1 cup shredded Fontina cheese (contributes to the creamy texture)
- Parmesan Cheese: 1/2 cup grated Parmesan cheese (for a salty, savory depth)
- Worcestershire Sauce: 1 teaspoon (adds a depth of umami flavor)
- Dijon Mustard: 1 teaspoon (brightens the sauce)
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Breadcrumbs (optional): 1/2 cup panko breadcrumbs for topping
Instructions: Achieving CPK Mac & Cheese Perfection
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Cook the Pasta: Cook the macaroni according to package directions until al dente. Drain well and set aside. Don't overcook the pasta, as it will continue to cook in the cheese sauce.
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Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth and create a roux. This step is crucial for thickening the sauce.
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Gradually Whisk in Milk and Cream: Slowly whisk in the milk and heavy cream, ensuring no lumps form. Continue whisking constantly until the sauce thickens and comes to a simmer. This will take about 5-7 minutes.
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Add the Cheeses: Reduce heat to low and gradually add the shredded cheddar, Gruyere, and Fontina cheeses, stirring until melted and smooth. Stir in the Parmesan cheese.
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Season the Sauce: Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed.
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Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
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Bake (Optional): For a bubbly, browned top, transfer the mac and cheese to a greased baking dish. Top with panko breadcrumbs (if using). Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.
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Serve and Enjoy: Serve the mac and cheese immediately. It's best enjoyed fresh from the stove or oven.
Tips for CPK-Level Mac and Cheese
- Cheese Quality: Use high-quality cheeses for the best flavor and texture. The difference is noticeable!
- Freshly Grated Cheese: Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Don't Overcook the Pasta: Al dente pasta is key for preventing a mushy mac and cheese.
- Low and Slow: Cook the cheese sauce over low heat to prevent scorching.
- Taste and Adjust: Seasoning is crucial. Taste the sauce throughout the process and adjust accordingly.
This recipe provides a delicious approximation of the California Pizza Kitchen mac and cheese experience. Enjoy creating your own culinary masterpiece! Remember to experiment with different cheeses and seasonings to find your perfect blend.