Rib Room Executive Chef Tom Wolfe has prepared a new summer menu for 2015 and shared his delicious recipe for Tasso Mac and Cheese with NOLA.com | The Times-Picayune food editor Judy Walker. Check out the article here and enjoy making this at home! The Rib Room’s Tasso Mac and Cheese 1 tablespoon unsalted butter 1-1/2 cups small-diced tasso 4 cups whole milk 1 tablespoon minced garlic 2 pounds American cheese, cubed 1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper Pinch of cayenne 2 cups shredded cheddar cheese, plus more for topping 1 pound hot elbow macaroni, cooked, drained In a 4-quart pot, melt butter over medium heat. Saute tasso in butter. Add whole milk and garlic. Over very low heat, let tasso steep in the milk for 10 minutes. Add cubed American cheese. Stir over low heat until cheese is melted. Season with salt, pepper and cayenne. While stirring, add shredded cheddar in batches to thicken the sauce. Add more, if needed, to reach the desired consistency. Butter a casserole dish and preheat oven to 350 degrees. Combine the cooked pasta with the cheese sauce, and toss until thoroughly blended. Pour the macaroni and cheese into the prepared casserole dish. Sprinkle more cheddar on top. Bake for 15 to 20 minutes, or until casserole starts to just bubble around the edges. Serve immediately.