© Quentin Bacon
Landmarc chef-owner Marc Murphy grew up in Europe, so it's no surprise that one of his favorite comfort foods—four-cheese spaghetti—is a Genovese spin on macaroni and cheese. “This is a dish my mother used to make a lot,” Murphy says. “She loved this particular dish so much when she had it at a restaurant, that she would keep going back to try and copy it perfectly.”
Murphy says to pay extra attention to the ratio of ingredients, as cheese lovers might be tempted to overdo it. “You want to actually taste the pasta too, not just cheese and sauce.” For added freshness, he likes to grate zucchini into the dish. If making substitutions, just be sure you’re not replacing a drier, shreddable cheese with a cream-based one.
The baked dish goes wonderfully with Chardonnay, such as a white Burgundy.