Recipe Remake: The Smith’s Mac & Cheese
eatingmynyc / May 26, 2020
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Call us basic, but the Mac & Cheese at The Smith is one of our favorite cheesy dishes in New York. From the crispy parmesan top, to the perfectly cooked macaroni elbows, all the way down to the gooey béchamel, there’s truly nothing like it. Needless to say, this sizzling skillet will leave your heart and belly very happy.
Click HERE for some of the required ingredients!
Ingredients:
Here’s What You Need:
1/2 pound of elbow pasta “4 servings”
1/2 cup shredded sharp cheddar
1/2 cup shredded gruyere
1/2 cup shredded fontina
1/2 cup parmesan
2 tablespoons butter
2 tablespoons flour
6 oz heavy cream
6 oz whole milk
Directions:
Directions:
1. Preheat oven to 400.
2. Boil a pot of water, add salt.
3. Once water boils, add in pasta and cook for about 7 minutes. Should be al dente.
4. Simultaneously, combine butter and flour in a heated sauce pan, mixing vigorously on medium to create a roux.
5. Add in milk and heavy cream until a thick, pasty substance begins to form – this is your béchamel sauce!
6. Slowly add in sharp cheddar, gruyere, fontina and half of the Parmesan cheese. Add salt and pepper to taste.
7. Once pasta is strained, combine with cheese sauce. Add more salt + pepper if needed.
8. Place into a skillet and top with remaining Parmesan cheese.
9. Place in oven for 20 minutes for the perfect, crispy finish.
Enjoy!
Be sure to share your Mac & Cheese on Instagram and tag me in the final product.
Head to my AMAZON STORE to shop some of the products you’ll need.
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