Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst. You can email me



  • 5 slices of bacon
  • 16 oz pasta (1 box)
  • 3/4 onion
  • 1 clove garlic, minced
  • 3 cups of shredded cheddar cheese
  • 1/2-1 cup of mild shredded cheddar 
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups whole milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large pot with boiling salted water cook pasta until al dente. Drain.
  4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
  5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
  6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
  7. Bake or broil uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

CUT Baked Mac and Cheese


  • 6 Tbs. (3/4 stick) unsalted butter, plus more for greasing  
  • 6 Tbs. all-purpose flour 
  • 1 bay leaf 
  • 4 cups milk 
  • 1 1/4 cups crème fraîche 
  • 1 1/2 tsp. fleur de sel, plus more, to taste 
  • 3 3/4 cups shredded mozzarella cheese 
  • 1 3/4 cups shredded aged cheddar cheese 
  • Freshly ground white pepper, to taste 
  • 1 lb. cavatappi, cooked al dente, cooled in ice water and drained  
  • 3/4 cup fresh brioche bread crumbs 


Preheat an oven to 375°F. Butter a 3- to 4-quart square baking dish. 

In a 4-quart saucepan over medium heat, melt the 6 Tbs. butter. Stir in the flour and cook, stirring, until blended, about 1 minute. Add the bay leaf and slowly whisk in the milk until smooth. Simmer, whisking occasionally, until the mixture is thickened, 14 to 16 minutes. Remove the bay leaf and discard. Whisk in the crème fraîche and the 1 1/2 tsp. fleur de sel and bring to a simmer. Remove from the heat and stir in 1 1/4 cups each of the mozzarella and cheddar. Season with fleur de sel and white pepper. 

In a large bowl, combine the pasta and cheese sauce and stir in 2 cups of the mozzarella. Transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella and cheddar and then with the bread crumbs. Bake until the bread crumbs are golden and the cheese is bubbly, about 30 minutes. Let stand for 10 minutes before serving. Serves 8 to 10. 

Recipe courtesy of CUT