New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Macaroni and Cheese

  • Maremma

    228 W. 10th St., 212-645-0200

    Before you get the wrong idea, you should know we’re taking some license here. This is not the gloppy, crusty pabulum of your youth, but Cesare Casella’s whimsical take on penne à la vodka. Because it is made with fusilli, tomato sauce, and bourbon, he calls it Moonshine, and the cheese—a tangy aged Grana Padano—is more a subtle enhancement than an all-out dairy assault. The sauce seeps into the nooks of the pasta, and the bourbon mostly cooks away, leaving just a faint trace of some ineffable quality that makes this a mac ’n’ cheese for grown-ups.

Join the Discussion

Read All Comments | Add Yours

Recent Comments On This Article

See All | Add Yours

From the 2006 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can a person find the perfect pair of tangerine-colored jeans? A reliable reupholstery shop? A good cup of chawanmushi? Those are the kinds of questions we ask ourselves every year when we set out on the grand quest to identify the finest of just about everything this sprawling, ADD-inducing city has to offer, also known as our annual “Best of New York” issue.

Read More...