Morty’s Meat Supply Mac and Cheese Recipe

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Last year the first of many restaurants to come to Dunwoody Village opened.

Bar(n), by Dash Hospitality Group owner David Abes, opened in late 2021 – the first part of a new entertainment complex at the Village. Bar(n), which is a wine, beer and craft whiskey bar, will soon be joined by four other restaurants: Cuco’s Cantina, Mediterranean Yofi, a seafood restaurant called Message in a Bottle and Morty’s Meat & Supply.

Morty’s Meat & Supply, which will offer delicious barbecue, is expected to open before Thanksgiving. Until then, take a look at the menu by trying this delicious Mac and Cheese recipe from Morty’s.

Morty’s Mac and Cheese


1# elbow macaroni
4 TB all-purpose flour
6 TB unsalted butter
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon red cayenne pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon Coleman’s dry mustard
2 oz shallot, chopped (chopped onion is a great substitute)
1/2 garlic, minced
2 C whole milk
2 T freshly grated sharp cheddar
8 oz American cheese, small dice
1-2 cups cookie crumbs mixed with 2 oz melted butter


  1. Melt the butter and add the shallots, garlic and salt to a small saucepan.
  2. Sweat the herbs until the shallots become translucent and add the remaining dry seasoning and the flour. Cook briefly over medium-low heat without adding coloring.
  3. Whisk the milk into the flour and butter mixture and bring to a boil. Cook over very low heat, stirring frequently, until thickened. The sauce should coat the back of a spoon like a thin sauce.
  4. Add the American cheese and half the grated cheddar. Stir frequently over low heat until completely melted and well blended. Adjust the seasoning by adding salt and pepper if necessary.
  5. The consistency can be adjusted if needed by adding extra hot milk. Boil 4 pints of heavily salted water and add the pasta. Cook until al dente.
  6. Do not rinse the pasta. Immediately pour the cheese sauce over the pasta and stir in the additional grated cheddar.
  7. Pour into buttered casserole, top with cookie crumbs and bake for 25 minutes at 350 degrees until crumbs are toasted and macaroni and cheese is bubbly.

Green onions, bacon or chili peppers are good additions.