The Bistro's mac 'n' cheese with grilled chicken

The Bistro's mac 'n' cheese with grilled chicken (Anne Cusack / Los Angeles Times / July 25, 2013)


Dear SOS: We recently had the most delicious Mac and Cheese at the Bistro in the Four Points by Sheraton Hotel in Bakersfield. Can you get this recipe for me?

Suzanne Wolfe

San Luis Obispo

Dear Suzanne: The Bistro was happy to share its recipe for this very rich take on the classic comfort food.

The Bistro's mac 'n' cheese with grilled chicken

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Total time: 50 minutes

Servings: 8 to 10

Note: Adapted from The Bistro at Four Points by Sheraton Bakersfield.

Macaroni base

1 (1-pound) box Cellentani (corkscrew) pasta

1/4 cup minced shallot (2 large shallots)

2 tablespoons olive oil

1 quart heavy cream

8 ounces Boursin Garlic and Fine Herb Gournay cheese, crumbled

1. In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes. Drain and set aside.

2. Heat a medium, heavy-bottom pot over medium-high heat until hot. Saute the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.

3. Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.