Recipe: Gouda Mac 'N' Cheese From Chris Miracolo of Himmarshee Bar & Grill
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Himmarshee Bar & Grille's Smoked Gouda Mac n' Cheese
1 pound farfallini, ditalini, or tubetti pasta (preferably DeCecco or Barilla), cooked al dente in salted water per instructions on package.
1 oz prosciutto, julienned
2 cups Spanish onion, 1/4" diced
1/2 cup shallots, 1/4" diced
1 tbsp fresh garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
2 fl oz Extra Virgin Olive Oil
2 tbsp butter, unsalted
1/2 dry white wine
1 quart heavy cream
12 oz smoked Gouda cheese, rind removed and shredded
10 oz flatleaf spinach, stems removed, julienned
Salt & pepper to taste
Place olive oil and proscuitto in a 6 qt saucepan over medium heat and render until just crisp but not dark. Add butter, onion, shallot, garlic, and herbs. Continue cooking, stirring to keep from sticking, until onions are translucent. Add wine and reduce until dry. Lowers heat and add cream, salt & pepper and reduce by 1/2. Add cheese and spinach. Stir until cheese is thoroughly melted. Remove from heat, let sit for three minutes, and serve.