This recipe deserves a backstory

The year is 2018 and it is a year of firsts. First post-college apartment, first time buying real furniture (it’s off of Facebook marketplace, but still FURNITURE nonetheless), and most importantly, first adult paycheck. With the wholesome illusion of wanting to “get to know the neighborhood,” you spend a hefty chunk of those first paychecks on eating and drinking out. The results? A few extra pounds, a significant decrease in disposable income, and the discovery of your new favorite dish: the Barrelhouse Flat mac & cheese.

Barrelhouse Flat was a Lincoln Park favorite, boasting creative cocktails and the perfect first date ambiance. What flew completely under the radar was their mac & cheese. The base was what you would expect from typical bar food: baked, gooey and cheese noodle-y goodness. But what put this dish over the top was the red pepper whip topping. This creamy, slightly spicy concoction was completely unexpected but WORKED. The cold ice cream scoop size of the whip, melted just right over the hot mac, made it worth coming back to again and again.

Fast forward to 2020…

Barrelhouse Flat closed its doors in June 2019. Now out of a go-to spot for first Hinge dates and my mac & cheese fix, I was left to my own devices. I recently got to daydreaming about this mac & cheese and decided to recreate it at home. Staring for extended periods of time at pictures I’ve posted of the dish, as well as attempting to get in contact with old employees (to no avail), I finally have something that…if I dare say…is BETTER than what I remember. There are a lot of components to this dish, but if you hang onto nostalgia for dear life like me, it is totally worth the extra effort. Let’s break it down:

Red pepper whip

Honestly, something this easy should not be this good. Jarred roasted red pepper makes this extremely simple, but if homemade roasted red peppers in your thing, more power to you. Store this in the fridge in an even layer while you make the mac. This makes for a cleaner scoop when it is time to top your skillet!

This recipe makes a lot of whip, so there may be some extra that goes unused. My favorite ways to use the whip is by spreading it on some bread, crackers or a sandwich!

Panko topping

No new news here that panko breadcrumbs make everything taste better. In my experience, these are crispier and bake more evenly than normal breadcrumbs. But if normal breadcrumbs are what you have, don’t let this stop you! Mixed with the cayenne and garlic powder, this panko topping complements the red pepper whip really well.

Cheese blend

This was the tricky part. With zero information about which cheeses Barrelhouse Flat used, many rounds of recipe testing ensued. I ultimately decided on cheddar for the sharpness and Gruyere for the nuttiness. Use pre-shredded, shred your own, do a mix; whatever you prefer!

Cast iron skillet

I used an 8 inch cast iron skillet for this recipe. It is the perfect size for two servings (one if you are me), and you can make the sauce on the stove top without using another baking dish. I realize that this is a pretty specific kitchen item, so use what you have!. If you do not have a cast iron skillet, make the sauce on a stove top pan and assemble in whatever baking dish you have. If you are cooking for a bigger group, double the recipe and assemble and bake in a large casserole dish.

Enjoy!

My friend Will, who I typically agree with on all things, taste tested this and texted me afterwards the following message:

“Brittany that was one of my top 10 fav meals of all time”

— Will, real human person who genuinely loved this mac

To no surprise, I agree with his statement. Tag me if you make this and let me know what you think in the comment section!

Baked Mac & Cheese with Red Pepper Whip

Serves: 2
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Ingredients

Red pepper whip:

8 oz of cream cheese
1/3 cup of roasted red peppers, diced
1 garlic clove, minced
1/4 tsp of cayenne pepper
1/4 tsp of salt

Mac & cheese:

1 1/2 cups of dried macaroni noodles
2 tbsp of unsalted butter
2 tbsp of all purpose flour
1 1/2 cup of whole milk
3/4 cup of sharp cheddar cheese, shredded
1/4 cup of Gruyere cheese, shredded
1/4 tsp of cayenne pepper
Salt & pepper to taste
Chives (optional)

Panko topping:

2 tbsp of panko breadcrumbs
1/4 tsp of garlic powder
1/4 tsp of cayenne pepper
1/4 tsp of salt

Instructions

In a blender or food processor, combine all ingredients for the red pepper whip and blend until all ingredients are incorporated. Scrape down the sides to ensure everything is combined.
Transfer the red pepper whip to a Tupperware container and smooth it out using the back of a spoon. Stick the container in the fridge until serving time.
Preheat your oven to 350 degrees F.
While your oven is preheating, start boiling a pot of water for your macaroni noodles.
Once the water is boiling, dump your 1 1/2 cups of noodles into the water for 4 minutes. It may seem super al dente, but they are going to continue cooking in the oven. Drain and rinse the noodles in cold water and set aside.
While your mac is cooling, melt 2 tbsp of butter over medium heat in an oven-safe skillet.
Once the butter is melted, whisk in the flour and stir for about 1 minute until a golden roux is formed.

Slowly add the 1 1/2 cups of milk, stirring constantly until thickened and bubbling at the edges, about 4 minutes.
Remove the skillet from the heat and stir in the cheese mixture, cayenne, and salt and pepper.
Gently fold in the macaroni noodles until they are covered in the sauce.

Forgive the phone camera shadow /:

Combine all of the ingredients for the panko topping in a small bowl.
Sprinkle the topping over the mac & cheese in an even layer.
Transfer the skillet into the oven and bake at 350 degrees F for about 20-25 minutes uncovered until golden brown and bubbling around the edges.