Parisienne Mac and Cheese recipe

 When I was working in New York there was this place called "S'mac" and I really loved this fig, brie and rosemary mac and cheese. Yeah, I know. It sounds weird but it works.  Found a recipe online that was close so I modified it to get it closer and here it is.

Some of y'all are gonna read this and go off about the sanctity of traditional mac and cheese. That's cool, I fuckin get it. If you don't want to try new shit, fine.  I recommend it but if you don't fuck with it, don't fuck wit it. I don't need a dissertation in the comments bout this shit so chill.

Also, if you don't like cooking but want to try this anyway or any of the other mac and cheeses from S'mac, here is the goldbelly link. People seem to love the buffalo chicken too.  https://www.goldbelly.com/smac

Parisienne Mac and Cheese 

(modified from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1667881)

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 8



Ingredients

  • 1 lb elbow macaroni
  • 2-1/2 cups half and half
  • cornstarch for thickening
  • 2 TB unsalted butter
  • 8 oz brie (rind removed), diced and divided 
  • 6 oz muenster, shredded
  • 4 oz pecorino romano, shredded
  • 2 cups shiitake mushrooms, sliced
  • 8 tbsp dried figs, diced
  • 3.5 tbsp fresh rosemary, chopped
  • freshly ground black pepper
  • 3/4 cup provolone, shredded
  • 1/4 cup Panko breadcrumbs (optional)

Directions

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.

 5. Melt the butter in saucepan. Mix the cornstarch (roughly 1.5 tbsp) with half and half (I do this in a jar and shake it up to ensure full incorporation). In a medium saucepan over medium heat, bring the half and half to a simmer to thicken.    
 6. Add half 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.
7. Remove from the heat. Mix pasta, shiitake mushrooms, roasted figs, remaining brie and fresh rosemary.  Pour the sauce over the pasta and mix thoroughly.  Transfer to a baking dish.
8. Top with shredded provolone and ¼ breadcrumbs (if desired).  Sprinkle the mixture on top of the macaroni cheese mixture.
9. Bake for approximately 10 - 15 minutes at 400° F. Broil if more color is desired.


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