S'MAC visits Eyewitness News with some unique macaroni and cheese recipes

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Rob Nelson and Michelle Charlesworth get cheesy with Sarita Ekya. (WABC)

S'MAC, which is short for Sarita's Macaroni & Cheese, is located on the Lower East Side of New York City and opened its doors 2006. The restaurant describes itself as the first-ever restaurant dedicated to different types of macaroni and cheese.

More information: www.smacnyc.com

Parisienne S'MAC - "Mongo" Size

INGREDIENTS:
2/3 lb elbow macaroni (yield: 4 cups cooked)
1 cups whole milk
1 TB all-purpose flour
1 TB unsalted butter
4 oz brie (rind removed), diced
2 oz muenster, shredded
2 oz pecorino romano, shredded
1 cup shiitake mushrooms, sliced
4 tbsp dried figs, diced
8 tsp fresh rosemary, chopped
kosher salt
freshly ground black pepper
cup provolone, shredded
cup breadcrumbs

INSTRUCTIONS:
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 cup shredded provolone and breadcrumbs. Sprinkle the mixture on top of the macaroni
10. Bake for approximately 10 - 15 minutes at 400 F. You can also broil for 2 minutes at the end to get a crisp top

*Yield: 3 - 4 servings

Parrano Buffalo Chicken S'MAC - "Mongo" Size

INGREDIENTS:
2/3 lb elbow macaroni- 4 cups cooked
1 cups whole milk
1 TB all-purpose flour
1 TB unsalted butter
8 oz Parrano cheese, shredded
lb boneless, skinless chicken breast, cubed (yield: 1 cup cooked)
1 cup Frank's Red Hot original sauce
kosher salt
freshly ground black pepper
olive oil
cup crumbled blue cheese

INSTRUCTIONS:
1. Preheat the oven to 400 F.
2. 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.
3. Saut the cubed chicken breast in olive oil for approximately 5 minutes (until cooked through). Add salt and pepper to taste.
4. In a medium saucepan over medium heat, bring the milk to a boil. Remove from heat.
5. 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).
6. Add the parrano. 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 and stir and pour the mixture over the pasta. Add the cooked chicken breast and the Frank's hot sauce and mix thoroughly. Transfer to a baking dish.
8. Sprinkle the crumbled blue cheese on top of the macaroni.
9. Bake for approximately 10 - 15 minutes at 400 F. You can also broil for 3 minutes at the end to get a crisp top.

*Yield: 3 - 4 servings

Napoletana S'MAC - "Mongo" Size

INGREDIENTS:
2/3 lb elbow macaroni (yield: 4 cups cooked)
1 cups whole milk
1 TB all-purpose flour
1 TB unsalted butter
4 oz fresh Mozzarella cheese, diced
2 oz Muenster cheese, shredded
2 oz Pecorino Romano cheese, shredded
kosher salt
black pepper
dried basil leaves
2 plum tomatoes, halved lengthwise
15 large basil leaves, cut into thin ribbons
1 garlic bulb
cup provolone cheese, shredded
cup breadcrumbs

INSTRUCTIONS:
1. Preheat the oven to 400 F.
2. Slice off the top of the garlic bulb to expose the clove interiors. Brush the bulb with olive oil and wrap it in foil. Place directly on the center oven rack and roast at 400 F for about 30 minutes until the cloves are very soft and you can easily squeeze them out of their skins. (A standard garlic bulb should yield about one-quarter cup roasted garlic which is the amount you need in this recipe).
3. Line a baking sheet with foil and set aside. Toss the tomatoes with olive oil, dried basil leaves, salt, and pepper. Place the dressed tomatoes skin side down in a single layer on the prepared pan. Roast for 25 minutes at 400 F. After removing from the oven, wait for the tomatoes to cool, and then remove the skins. Dice the cooled tomatoes.
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 mozzarella, muenster and pecorino romano. Stir frequently, until the mozzarella is melted and the sauce is slightly thickened. Taste and season with salt and pepper.
8. Remove from the heat and stir in cup roasted tomatoes, 3 tbsp fresh basil and cup roasted garlic. Pour the mixture over the pasta and mix thoroughly. Transfer to a baking dish.
9. Combine the shredded provolone and breadcrumbs. Sprinkle the mixture on top of the macaroni.
10. Bake for approximately 10 - 15 minutes at 400 F. You can also broil for 2 minutes at the end to get a crisp top.

*Yield: 3 - 4 servings



Related Topics:
foodrestaurantnew yorkLower East Side
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