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  • The Mac + Cheese Cookbook
  • Written by Allison Arevalo and Erin Wade
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  • The Mac + Cheese Cookbook
  • Written by Allison Arevalo and Erin Wade
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The Mac + Cheese Cookbook

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50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant

Written by Allison ArevaloAuthor Alerts:  Random House will alert you to new works by Allison Arevalo and Erin WadeAuthor Alerts:  Random House will alert you to new works by Erin Wade


List Price: $10.99


On Sale: August 20, 2013
Pages: 128 | ISBN: 978-1-60774-467-2
Published by : Ten Speed Press Potter/TenSpeed/Harmony
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Synopsis|Excerpt|Table of Contents


A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. 

Think Outside the Box!
Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes.
These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative
new heights.



Hi! We are Erin and Allison—and together we own a restaurant in Oakland, California, dedicated to the best food on earth: macaroni and cheese. A few months ago a neighbor came into our restaurant, Homeroom, to tell us a story about her daughter’s first words. The mother explained, “She just kept saying ‘ah-ah-chee.’ We couldn’t figure out what she was referring to until we passed your restaurant and she started yelling ‘ah-ah-chee’ over and over and then it hit us—‘mac and cheese’!”

Whether a child’s first words or an adult’s cherished food memories, one of the most rewarding parts of owning a mac and cheese restaurant is how people of all ages and backgrounds have deep connections to our food. A close second is turning those connections upside down by making mac and cheese that is even more delectable, rich, and unique than people’s best memories.

People ask us all the time for our recipes or for advice on how to improve their own homemade mac and cheese. This book represents everything we’ve learned after making thousands of mac and cheeses, from recipes to problem-solving. We’re excited to bring these ideas beyond the confines of our cheesy little corner of the world and into your home.


Strawberry Crisp

This dessert is a great summery treat because you don’t have to bake the entire dish—only the topping goes in the oven for about ten minutes, so it’ll keep your house nice and cool on a hot day. Plus, you get to enjoy the freshness of the berries at their peak. With a layer of fresh macerated berries (berries that have been mixed with sugar to bring out their juices), crunchy crisp, and a dollop of fresh whipped cream—you can’t go wrong. You can also try it with other summer fruit—though you will want to adjust the amount of sugar depending on the sweetness of the fruit, and probably omit the balsamic vinegar.  Serves 4
1 pound strawberries, stemmed and quartered
3 tablespoons granulated sugar
1 tablespoon balsamic vinegar
1 cup unsalted butter, melted
13/4 cups all-purpose flour
1/2 cup graham cracker crumbs
1/4 cup packed light brown sugar
Whipped cream (see Mint Whipped Cream, page 98, or you can use store-bought)
Lesson Plan
Preheat the oven to 400°F. In a bowl, mix the strawberries, granulated sugar, and balsamic vinegar. Let stand for at least 20 minutes.

In a mixing bowl, stir together the butter, flour, graham cracker crumbs, and brown sugar. Spread on a baking sheet, and pat down the mixture on the sheet with a spatula.

Bake the crumb mixture until it turns light brown, about 10 minutes. Let cool completely on the baking sheet, then break it up into little chunks using the spatula.

To serve, spoon the macerated strawberries with some of the liquid into individual bowls, top with crumbly topping, and a healthy dose of whipped cream.

Table of Contents

American Classics 
 Recipes You Grew Up With—Only Better
International Relations
Recipes from Around the World
Experiments with Unusual Ingredients
Extra Credit  
Side Dishes
About the Authors 
Measurement Conversion Charts 



‘‘Anyone who paves the way for me to have mac + cheese for breakfast understands my heart’s desires. Allison and Erin really know their way around a creamy sauce and amazing cheese combinations. These recipes are fun and majorly comforting—I’m so excited to add this book to my cookbook family.’’
-Joy Wilson, author of Joy the Baker Cookbook
‘‘I remember when Allison and Erin first came to me to ask for advice on opening their own restaurant. I knew they had what it takes: intelligence, natural grace, and sincere hospitality. The beauty of their food is the unexpected mac and cheese flavors that pop every time. They provide you with plenty of comfort at Homeroom, and now, their cookbook provides you with the ultimate comfort food!’’”
-Tanya Holland, chef/owner, Brown Sugar Kitchen

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