The mac + cheese cookbook : 50 simple recipes from Homeroom, America's favorite mac and cheese restaurant / Allison Arevalo and Erin Wade ; photography by Sara Remington.

Enhanced descriptions from Syndetics:

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

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 that will help you think outside the box!

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.

Excerpt provided by Syndetics

Introduction 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. Excerpted from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant by Allison Arevalo, Erin Wade All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Reviews provided by Syndetics

Booklist Review

HOMEROOM, a popular restaurant in Oakland, California, specializes in just one dish: macaroni and cheese. This isn't your gummy, salty, run-of-the-mill school cafeteria mac and cheese. Befitting its San Francisco Bay address, HOMEROOM daily offers dozens of variations on its signature dish, some with multiple cheeses, some with meats, some with seafood, some with vegetables. Each has a foundation of bechamel sauce, which serves to bind the pasta with cheeses and other ingredients. Arevalo and Wade address the perennial conflict between partisans of crunchy-topped vs. creamy-throughout by offering both alternatives. An appropriate wine or beer recommendation for each version also appears. For closers, HOMEROOM offers a dessert version of macaroni and cheese made with fruit and nuts, basically a riff on a traditional Jewish noodle kugel. Other desserts include carrot cake, buckeyes, and a homemade version of Oreo cookies.--Knoblauch, Mark Copyright 2010 Booklist

Author notes provided by Syndetics

ALLISON AREVALO was born into a food-loving Italian family in New York, where she helped her great-grandmother cook Sunday family dinners and learned the basics of cooking. Allison pursued a career in marketing before deciding to follow her true passion in life- food. In 2008, Allison and her husband quit their jobs and moved to Oakland, CA, in hopes of opening a restaurant. Their dream came true in 2010, the year she and Erin opened the doors to Homeroom.

ERIN WADE is a chef-turned-attorney-turned-chef-again. Erin's love for cooking was sparked by her father's homemade mac and cheese and her mother's vast cookbook collection. Erin worked as a line cook and in pastry at restaurants in New York before attending law school at Berkeley. After practicing law for a year, Erin came to her senses and decided to return to her love of cooking by opening Homeroom with Allison. She lives in Oakland with her husband, Uri, and her daughter, Ellie-her favorite cooking partners.