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.
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!