Mac and Jack

From Chef John Chiakulas of Mity Nice Grill, Chicago

We started our trip to Chicago at the beginning of November with a joke about the old ‘Cheezborger, cheezborger, cheezborger’ skit on Saturday Night Live which immortalized the Billy Goat Tavern; the inspiration for the somewhat restricted menu at the fictitious lunch joint run by John Belushi… So what better way to end our stay in Chicago by visiting a restaurant that does, in fact, specialize in cheeseburgers –but since they offer seven different types of cheese to add to their burgers and the crust on the onion rings includes ground almonds to give them an extra special crunch – there’s no chance of being reminded of the Olympia Café (the skit’s venue) here…
This recipe for Mac and Jack was stolen from Corporate Chef John Chiakulas of Mity Nice Grill, famous for comfort food dishes as satisfying as home made, but better, thanks to a chef's clever touches. So if you are in Chicago and the cold winter wind is making you crave some good comfort food like meatloaf, mac and cheese or roast chicken seek out Mity Nice in its hidden location - secreted away between the first and second floors of Water Tower Place and be transported back in time with simple and delicious fare and in-restaurant baked pies and cakes.
About the chef: even as a young entrepreneur, John Chiakulas was destined to be in the restaurant business. At the age of 10 his mother remembers when he opened his first ‘restaurant' serving cheese sandwiches and hotdogs to his brothers starting at ten cents. A native of Chicago, Chiakulas began his professional career bussing tables while in high school and received his first cooking job at Gordons restaurant in Chicago.
An Italian chef by nature, Chiakulas prides himself on the use of bold flavors and the creation of new soups and sauces. In 1992 Chiakulas became the Executive Chef at Scoozi! where he continued his Italian creations using simple and fresh ingredients.
In 1994 Chiakulas became a corporate chef and had the opportunity to work at many Lettuce Entertain You restaurants often filling in as interim chef. With a love for chocolate and a nickname to follow, Chocco-latte (pronounced in Spanish) Chiakulas's new passion is the creation of new and exciting pastries. Chiakulas also enjoys teaching cooking classes and working with children. He is married with three wonderful sons and currently resides in one of Chicago's Northwest suburbs. When away from the restaurants, Chiakulas enjoys entertaining at home for friends and family, gardening, softball and golf.

Mity Nice Grill
Water Tower Place (Mezzanine Level)
835 N. Michigan Avenue
Chicago, IL 60611
312 335 4745
www.leye.com

Mac and Jack is served at Mity Nice Grill for $9.95 at lunch and $11.95 at dinner.
This recipe makes 2 restaurant entrée servings and 4 restaurant side dish servings.

Mac and Jack Ingredients for the Sauce:
5 oz grated white cheddar cheese
3 cups heavy cream
¼ teaspoon crushed red pepper
1/3 teaspoon of kosher salt
1/3 teaspoon ground white pepper
2 teaspoons Parmesan cheese

Ingredients for the Baked Mac and Jack:
2 ½ cups of Mac and Jack Sauce
2 ½ cups cooked Pipette (fancy macaroni)
2 pinches of kosher salt and pepper
1 cup shredded Monterey Jack cheese
1 1/2 cup shredded Monterey Jack cheese
4 tablespoons seasoned breadcrumbs
2 pinches chopped parsley

Steal This Recipe® Step by Step Instructions for the Sauce:
Bring all the ingredients to a boil, whisking until the cheeses are completely melted and well mixed.
Do not reduce.
Strain out the chili flakes. Set aside.

Steal This Recipe® Step by Step Instructions for the Dish:
Heat the sauce in a skillet until boiling.
Heat the cooked pasta in boiling water for 15 seconds, drain and add to the sauce.
Add the salt and pepper while tossing to combine.
Pour about ¼ of the pasta into 2 separate bowls and top each with ½ a cup of shredded Jack cheese.
Add the remaining pasta, splitting between the two bowls and top with ¾ cup of shredded Jack cheese each.
Sprinkle half the breadcrumbs over each one and place under the salamander or broiler.
Cook until golden brown, adding a pinch of chopped parsley to each bowl before serving.

Nutritional Information provided by www.menucalc.com