Add a touch of olive oil and toss lightly.ģ. Drain the pasta and rinse with cold water. Lb boneless, skinless chicken breast, cubed (yield: 1 cup cooked)Ģ.ěring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8 - 10 minutes. Parrano Buffalo Chicken S'MAC - "Mongo" Size You can also broil for 2 minutes at the end to get a crisp top Sprinkle the mixture on top of the macaroniġ0.ěake for approximately 10 - 15 minutes at 400 F. Transfer to a baking dish.ĩ.Ĝombine the cup shredded provolone and breadcrumbs. Pour the mixture over the pasta and mix thoroughly. Remove from the heat and stir in the shiitake mushrooms, roasted figs and fresh rosemary. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Slowly add the hot milk, whisking constantly (this will ensure that there are no lumps).ħ.Ědd the brie, muenster and pecorino romano cheeses.
Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. In a medium saucepan over medium heat, bring the milk to a boil. Add a touch of olive oil and toss lightly.ĥ. Be careful not to overcook as they will burn.Ĥ.ěring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8 - 10 minutes. Place in the oven (at 400 F) and roast for 2 minutes - they should be starting to caramelize when you remove from the oven. Place the figs on a baking sheet and drizzle with olive oil. Saute the shiitake mushrooms in olive oil for approximately 5 minutes (until softened). More information: Parisienne S'MAC - "Mongo" SizeĢ/3 lb elbow macaroni (yield: 4 cups cooked)Ģ. The restaurant describes itself as the first-ever restaurant dedicated to different types of macaroni and cheese. 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.
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