Bourbon Mac & Cheese
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

When I was a kid, my father would make stovetop mac and cheese for me from scratch. It was likely the meal I requested most often, even specifying the way I wanted the cheese–usually extra soupy.

Despite how much I loved that meal as a child, I hadn’t once tried to recreate it until last week. I didn’t have macaroni, so I opted for penne. From there, I changed a few core ingredients in my father’s mac. He typically used American cheese (don’t judge me), but I nixed that in favor of pecorino romano, cheddar, and Muenster.

The bourbon and black pepper add a nice punch and kick, respectively, while the soy milk adds a sweetness that pairs well with the bourbon.


What you’ll need:
2 cups penne
2 cups soy milk, unsweetened
1/4 cup pecorino romano cheese
1 slice Muenster cheese
1 slice cheddar cheese
1 oz bourbon
Black pepper

Directions:
Combine the milk and pasta in a pot. Bring to a boil and then turn the heat down.

Stir in the cheese and let it melt before adding the bourbon. Stir for about 20 seconds and turn off the heat.

Serve in bowls and add black pepper to taste.

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