Macaroni and cheese, Faculty Club style

Dear Benny,
One of my favorite dishes on the Faculty Club cafeteria menu is the macaroni and cheese. The creamy, tangy cheese sauce is absolutely to die for, and in my opinion, worth the membership fee all by itself. Is it possible to get the recipe?
—Cheesehead

Dear Wisconsinite,
It took me some time, but patience pays off. Faculty Club Manager Natalka Swavely graciously shared with me Chef David Stoltzfus’ recipe, which I now share with you.

Faculty Club Macaroni and Cheese
Serves 8

2 pounds macaroni
1 quart heavy cream
4 ounces Colby Longhorn cheese, shredded
2 ounces Fontina cheese, shredded
2 ounces Monterey Jack cheese with peppers, shredded
Salt and pepper to taste
Cornstarch Slurry (mix equal parts cornstarch and cold water)
Topping:
3 ounces Japanese-style coarse breadcrumbs
1 ounce grated Parmesan cheese

Cook macaroni; drain and reserve. Preheat oven to 350 degrees.
Boil cream; add cheeses, salt and pepper; thicken with cornstarch slurry. Mix with macaroni and transfer to casserole dish. Top with breadcrumb topping. Bake at 350 degrees for 12 minutes.

Dear Benny,
In your Feb. 13 column, you wrote, “The first Penn faculty member to win a Nobel for his work at Penn was Professor of Physics John Robert Schrieffer.” This is unfortunately false. Bob received the Nobel Prize for work he did as a graduate student at the University of Illinois. The work of Alan McDiarmid and Alan Heeger was, however, done at Penn.
—Tom Lubensky, Chair and Mary Amanda Wood Professor, Physics and Astronomy

Dear Tom,
Thanks for the correction. Schrieffer was the first person to win a Nobel while on the Penn faculty, not for work done at Penn. Similarly, Heeger had left Penn by the time he won his prize.

Originally published on March 20, 2003