Anthony Bourdain lived a life so many could only dream of. He traveled the world exploring global cuisines, connecting with everyone from Michelin chefs to humble home cooks. But no matter how far from home one goes, nothing replaces the comfort of a home meal cooked with love by mom.
Recently, the Anthony Bourdain Facebook page for “No Reservations” shared an old clipping of his mother Gladys’ baked macaroni recipe. The clipping features a photo of a very young Bourdain with his mother dancing in their Sunday best. An introduction reads, “Gladys’ curiosity and passion for food rubbed off on her son. Her version of macaroni and cheese, which her son describes as the best in the whole world, features a crunchy crust.”
Gladys Bourdain’s Baked Macaroni
The simple four-ingredient recipe has the internet divided. Some fans praised the simplicity, with one person sharing, “This method has been a family recipe for generations, it’s wonderful.” While others chimed in saying, “Nope! This recipe needs lots more help. It comes off as bland.”
That’s the thing about food. So often, the best meals aren’t defined by the recipe or the preparation, but by the people gathered around the table. So, if you do give this pared-down macaroni and cheese recipe a go, make sure you do as Bourdain would, and share it with your favorite company.
The simple four-ingredient recipe comes together in just minutes. If you want to try the macaroni and cheese Anthony Bourdain called “the best in the whole world,” here’s how to do it.
Ingredients:
- 1 pound elbow macaroni or penne pasta
- 16 ounces shredded sharp Cheddar cheese
- 2 tablespoons butter
- 4 cups whole milk
- ¾ teaspoon salt
- Pepper to taste
Directions:
- Preheat the oven to 400 degrees F and grease a 9×13 baking dish.
- Cook pasta in boiling (salted) water 3 to 5 minutes less than package directions. Drain well.
- Spread about 1/3 of the pasta in the prepared dish. Sprinkle with 1/4 teaspoon salt, some pepper, and 1/3 of the cheese. Dot with 1/2 tablespoons of butter. Repeat the layers two more times, dotting the top layer with 1 tablespoon butter. Don’t tamp down the pasta, it will make the dish too dense. Pour milk evenly over the top.
- Bake 45 minutes to 1 hour, depending on how crisp you like the top.
- Let cool for a few minutes, serve, and enjoy!
