Yesterday's Yinzer Yums: Carmi's Famous Mac and Cheese | Food | Pittsburgh

click to enlarge

CP Photo: Stacy Rounds

Macaroni and cheese (after I tried it).

This column is all about cooking classic Pittsburgh recipes, so let's take a trip in our Wayback Machine and venture into the distant past era known as the 2010s—2013, to be exact. It was a different time, a better time. President Obama was in the White House, Raygun hadn't ruined breakdancing yet, and Pittsburghers were learning that amazing Mac and Cheese recipe created by Carleen and Michael King of the Carmi Family Restaurant in the amazing cookbook. #18 of 21 places to eat in Pittsburgh.

I had the pleasure of enjoying a meal at Carmi's on the south side before the restaurant closed to focus on the to-go and catering area on the north side instead. City newspaper reviewed some of their takeout dishes in a 2020 Takeout Review, praising them for providing flavorful, warm, and comforting meals during such a difficult time of year. Carmi was also the winner of the 2023 Best of PGH for Best Soul Food in Pittsburgh, a title they have won more than once.

With Labor Day right around the corner, I thought it couldn't hurt to throw together a big batch of mac and cheese. And when I say big, I mean BIG. The book doesn't say how many servings this giant mac recipe makes, but I'm guessing it's 20 (unless you have teenage boys, then it's about four).

click to enlarge

CP Photo: Stacy Rounds

A bubbling pan of macaroni and cheese fresh from the oven.

I have to start by talking about the final product, which was so thick, cheesy and divine it should be forbidden. My nine-year-old (who considers herself a food critic) said it was the best mac and cheese she's ever had. It was thick like a casserole with lovely crispy edges and was firm, yet bubbly and flavorful.

This recipe is easy to make and takes about an hour from start to finish. You'll need a 13″ x 9″ glass or ceramic baking dish (or a disposable baking dish), a large saucepan, a food processor or large cheese grater, and a large mixing bowl to make this dish. I pulled out my extra-large mixing bowl from IKEA, and it wasn't big enough.

click to enlarge

CP Photo: Stacy Rounds

My bowl was too small for 4 pounds of cheese plus pasta and more. I'll keep that in mind for next time.

And you need the following ingredients:

• 1 pound macaroni
• 1 pound sharp cheddar cheese
• 1 pound Colby Jack cheese
• 1 pound mozzarella cheese
• 1 pound Velveeta
• 2 pieces of unsalted butter
• 3 lightly beaten eggs
• 1 (12 oz.) can condensed milk
• Salt and pepper to taste

Preheat your oven to 350°F. Then cook your macaroni according to the directions on the package. Drain the macaroni and rinse it with cold water (so it doesn't continue cooking). Then, in the absolute largest bowl you can find, stir all the cheese into the pasta and then add butter, eggs, evaporated milk, salt, and pepper. Bake this nasty thing for 40-45 minutes and try not to eat it right away (let it set).

Since I don't have teenage boys coming over or a big party going to in the next few days, I froze a bunch of it for later. I used gallon-sized freezer bags that I squeezed out all the air. I took one out after 24 hours to test if it froze well, and it does! I added 4 tbsp of milk and warmed it in a covered microwave-safe bowl, which made it return to its original creamy, dreamy shape.

While a recipe from 2013 isn't exactly old-fashioned (can we call it a throwback?), it's still a Yinzer Yum from yesterday, so I stand by it. Plus, you don't even have to cook this mac and cheese if you don't feel like cooking. You can have the dish delivered for your next party or pick it up at the North Side Carmi store. I bet they've even improved this recipe over the years. (not that they need to make any improvements at all, but I hear they make a lobster and shrimp version that's awesome.) Either way, this mac and cheese is worth a try!