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Which would you prefer, classical Katy Sparks’s 5 cheese mac with cauliflower and pumpkin seeds or Chef Ratha Chaupoly of Num Pang’s eggplant and portobello double-crust mac and cheese? Let us know in the comments! Recipes below.
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Ratha Chaupoly’s Num Pang Restaurant: http://www.numpangnyc.com/
Katy Spark’s Union Market: http://www.unionmarket.com/
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MAC & CHEESE COMPETITION RECIPES
Chef Katy Sparks of Union Market’s Mac and 5 Cheeses Recipe:
Mornay Sauce
.25 Onion, small with stem left on, but peeled
1 Bay Leaf, small
1 whole Clove
3 tablespoons Butter
1 clove Garlic, small and finely minced
2.5 tablespoons Flour
3 cups Milk
Freshly grated Nutmeg, to taste
Pinch Cayenne Pepper, to taste
6 ounces grated Extra Sharp Chedda
4 ounces grated Gruyere, plus 2 ounces more grated for topping
2 ounces crumbled Goat Cheese
2 ounces grated Fontina
2 ounces grated Feta, preferably sheep’s milk
Stud the onion with the bay leaf and the clove and add to milk while making the roux. Make the roux: melt the butter in a saucepan and add the garlic, stir until garlic is wilted. Add the flour and stir over low heat until butter and flour start to smell a little nutty, but do not brown. Bring the milk to a scald. Add some milk smooth paste. Add the remaining milk, avoid the onion. Bring to a boil to thicken. Season with nutmeg and cayenne. Stir in the cheeses off the heat.
Pasta
.5 head Cauliflower, cut into small florettes and thinly sliced
1 pound dry Pasta, elbows or Tubetti
Cook cauliflower until tender in salted water. Drain and set aside. Cook pasta until tender — do not cook pasta until just al dente or the pasta will absorb too much cheese sauce.
Crust
.66 cup Raw Pumpkin seeds, ground
1 tablespoon ground Dried Red Chilis
3 tablespoons chopped Parsley
To assemble, combine the cooked pasta and the cheese sauce and the cooked cauliflower. Spread out into a buttered gratin dish. Top with a sprinkle of the reserved Gruyere and .66 cup of the crust. Bake in a gratin dish until browned and bubbling.
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Chef Ratha Chaupoly of Num Pang’s Mac ‘n Cheese
Serves 4 to 6
Portobello Eggplant Crust – prepare ahead
1.5 cups Bread Crumbs
3 Portobello Mushrooms, sliced
4 ounces Chinese Eggplant, sliced
3 teaspoons honey
1 pinch Dry Chili Flakes
Kosher Salt to taste
Black Pepper to taste
Olive Oil
Preheat oven to 350 degrees F. Lay sliced portobello and eggplant in a single layer. Add a pinch of salt and pepper, then cover with honey and olive oil. When mushrooms and eggplant are golden brown, remove from the oven and set aside to cool. Once cooled, place eggplant/mushroom mixture with .75 cup breadcrumbs in a blender and blend ingredients on low to medium speed. Add remaining bread crumbs and blend until mixture is semi-fine.
Pasta
1 lb Shell Pasta
1 lb Chaumes or Muenster Cheese, cut into 1 inch cubes
.5 lb Sharp Cheddar Cheese, crumbled
.5 lb Sharp Cheddar Cheese, grated
.5 cup Cream
.5 cup Milk
.5 cup Butter (1 stick)
Salt for boiling water
Fill a large pot .75 full of water. Add 4 teaspoons of salt to water and bring to boil. Add shells when boiling. Cook 10 to 15 minutes.
Over medium heat add butter, milk, cream and cheese. Bring ingredients to a boil and turn heat to low, simmering and stirring. Continuing to stir, slowly add sharp cheddar. Stir constantly to make sure ingredients do not stick to the bottom of the pan. Continue to stir, and add salt to taste.
Tomato Salad
1 cup Pickled Green Tomato, diced
1 cup Bread and Butter Green Tomatoes, diced
.5 cup Kumato Tomatoes, diced
2 tablespoons Pickled Jalapenos, diced
.5 cup Sweet Grapes, diced
Olive Oil
Salt to taste
Place all diced green tomatoes, Kumato tomatoes, pickled jalapenos and grapes in a medium mixing bowl. Lightly mix with olive oil and a pinch of salt to taste. Set aside.
Assembly:
Using 4 to 6 ounce oven safe bowls or ramekins, fill each half-way with the shells and cheese, then top with Portobello bread crumb crust mixture. Sprinkle grated cheddar cheese over crust and place ramekins in the oven at 350 degrees for 5 to 10 minutes, until cheese is golden brown. Remove from oven and add another layer of mixed shells, followed by a layer of the crust mixture, topping everything off with another layer of grated cheddar cheese, repeating the first step a second time to fill the ramekin. Do not try to cram too much into the ramekin or push down too hard, which would break the first layer of crust. Bake pasta again until top layer is golden brown, approximately 5 to 10 minutes.
