Mahon Crema Macaroni and Cheese from Iberian Pig in Atlanta

Mahon Crema Macaroni and Cheese from Iberian Pig in Atlanta

Description of

In the event you’d like, divide the sauced pasta into particular person ovenproof dishes. High with some further grated Mahon and run below the broiler till the cheese melts. Then prime with the charcuterie crumble and Gremolata. To make your individual charcuterie crumble, finely chop your favourite ham, then saute in somewhat oil simply till combination is crisp. Drain and use immediately or cool and refrigerate as much as Three days.

Iberian Pig’s Mahon Crema Macaroni and Cheese

  • 1 pound garganelli pasta, cooked
  • Mahon Crema (see recipe), heat
  • Charcuterie crumble (see notes)
  • Gremolata (see recipe)
  • If making ready the pasta forward of time, cook dinner after which preserve heat. When able to serve, in a big bowl, mix pasta with Mahon Crema. Portion into particular person servings and prime every with charcuterie crumble and Gremolata. Serves 12.

Dietary info

Per serving: Per serving: 399 energy (% of energy from fats, 40), 13 grams protein, 47 grams carbohydrates, 2 grams fiber, 18 grams complete fats (10 grams saturated), 50 milligrams ldl cholesterol, 240 milligrams sodium.

Mahon Crema

  • 1/four pound unsalted butter
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 3/four teaspoon cumin
  • 3/four teaspoon coriander
  • 1/four cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons white wine
  • 2 1/four cups milk
  • 1 1/four cups heavy cream
  • half pound Mahon, grated
  • Salt
  • In a big saucepan, soften butter over medium warmth. Add garlic and shallot and saute till greens are clear, about four minutes. Stir in cumin and coriander. Add flour and whisk till there aren’t any lumps. Add white wine and cook dinner combination over medium-high warmth till the liquid reduces by half, about 1 minute. Scale back warmth to medium, stir in milk and cream and produce combination to a simmer. Stir in Mahon and style for seasoning. Simmer 15 minutes, whisking ceaselessly so the combination doesn’t scorch. Pour sauce right into a blender and course of till easy. If not utilizing immediately, cool and refrigerate in a lined container. Could also be made as much as Three days prematurely. Makes 5 cups.

Dietary info

Per serving: Per 1/four cup: 145 energy (% of energy from fats, 79), four grams protein, four grams carbohydrates, hint fiber, 13 grams complete fats (eight grams saturated), 38 milligrams ldl cholesterol, 84 milligrams sodium.


  • 2 tablespoons unsalted butter
  • 1 cup panko
  • 2 small cloves garlic, grated on a microplane
  • 1/four cup minced parsley
  • Zest of 1/four lemon
  • In a small saucepan, soften butter over medium warmth. Add panko and stir till panko begins to show a lightweight golden brown. Stir in garlic. Proceed cooking till combination is golden brown. Take away from warmth and style for seasoning. Permit combination to chill, then stir in parsley and lemon zest. Retailer at room temperature. Makes 1 cup.

Dietary info

Per serving: Per tablespoon: 66 energy (% of energy from fats, 26), 2 grams protein, 11 grams carbohydrates, 1 gram fiber, 2 grams complete fats (1 gram saturated), four milligrams ldl cholesterol, 30 milligrams sodium.

From the menu of . . . Iberian Pig, 3150 Roswell Highway, Atlanta. 404-994-4990,

Is there a recipe from a metro Atlanta restaurant you’d wish to make at house? Inform us and we’ll attempt to get it. We’ll additionally check it and adapt it for the house kitchen. Due to quantity, we are able to’t reply all inquiries. Ship your request, your deal with and telephone quantity to[email protected]and put “From the menu of” and the identify of restaurant within the topic line.

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