No one will ever go hungry at St. Elmo’s Steak House. Every meal at the JBF America's Classics Award–winning restaurant begins with the choice of a cup of navy bean soup or a glass of tomato juice, and the steaks and other hearty entrées are served with a choice of green beans or potatoes (fried, baked, or mashed). But customers still make room for this indulgent side: a rich, oven-baked macaroni and cheese topped with a generous mound of lump crabmeat. The subtle smokiness from the Gouda makes this creamy pasta an unexpectedly delicious counterpoint to the sweet, unadorned crabmeat. Get the recipe.
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Our America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, makes the perfect gift. Order a copy today!
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