My son just had dinner tonight at S'MAC, a New York City restaurant specializing in Macaroni and Cheese.
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Parisienne Mac
By Sarita Ekya (owner, S'MAC)
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2/3 lb elbow macaroni (yield: 4 cups cooked)
1 ¼ cups whole milk
1 ¼ TB all-purpose flour
1 ¼ TB unsalted butter
4 oz brie (rind removed), diced
2 oz muenster, shredded
2 oz pecorino romano, shredded
2 cups shiitake mushrooms, sliced
4 tbsp dried figs, diced
8 tsp fresh rosemary, chopped
Kosher salt
freshly ground black pepper
¾ cup provolone, shredded
¼ cup breadcrumbs
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1. Preheat the oven to 400° F.
2. Saute the shiitake mushrooms in olive oil for approximately 5 minutes (until softened). Add salt and pepper to taste.
3. Place the figs on a baking sheet and drizzle with olive oil. Place in the oven (at 400° F) and roast for 2 minutes - they should be starting to caramelize when you remove from the oven. Be careful not to overcook as they will burn.
4. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8 - 10 minutes. Drain the pasta and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.
5. In a medium saucepan over medium heat, bring the milk to a boil. Remove from heat.
6. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (this will ensure that there are no lumps).
7. Add the brie, muenster and pecorino romano cheeses. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and season with salt and pepper.
8. Remove from the heat and stir in the shiitake mushrooms, roasted figs and fresh rosemary. Pour the mixture over the pasta and mix thoroughly. Transfer to a baking dish.
9. Combine the ¾ cup shredded provolone and ¼ breadcrumbs. Sprinkle the mixture on top of the macaroni.
10. Bake for approximately 10 - 15 minutes at 400° F.
Yield: approximately 3-4 servings
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