Salt Pub Chef shares his mom’s recipe

Tony Manns was born to be a chef. Growing up in Atlanta, he loved hanging out in the kitchen with his mother and grandmother as a child, watching them prepare a feast every Sunday. He is executive chef at Alpharetta’s Salt Factory Pub. Some of his fondest memories are sitting at the family dinner table and diving into his favorite comfort food, macaroni and cheese. 

“I didn’t realize I was a student back then. I guess cooking was in my blood. I saw food as bringing people together and an expression of love. It’s why I do what I do.”

Tony loves being creative and put a spin on the dish years ago when it was introduced on the menu at Little Alley Steak in Roswell where it continues to draw rave reviews. Watch for it in Alpharetta, if we’re lucky!

Chef Tony’s Triple Cream 
Mac & Cheese

+ 1 (16-ounce) package cavatappi noodles

+ 4 tablespoons unsalted butter

+ ¼ cup all-purpose flour

+ 2 cups milk

+ Kosher salt and white pepper, to taste

+ ¼ cup grated Parmesan

+ ¼ cup grated sharp cheddar

+ ¼  cup grated white cheddar

+ ¼  cup grated Gruyére

+ ½ teaspoon onion powder

+ ½  teaspoon garlic powder

+ Fresh bread crumbs

+ Finely chopped parsley

+ Truffle oil 

While noodles are cooking, melt butter in a medium saucepan. Stir in flour and whisk until smooth. Whisk in milk until thickened. Add seasonings. Stir in Parmesan, sharp cheddar, white cheddar and Gruyère. Combine pasta and preheat broiler. Pour mixture into baking dish and sprinkle bread crumbs and parsley. Drizzle with truffle oil and broil until lightly browned, 1-2 minutes.