Rebecca Bryant of the Pasadena Sun states that the “aptly named crack mac could indeed create a dependency issue…a ridiculously rich dish.” (Pasadena Sun)
King’s Row Gastropub Crack Mac
Portion size = 1 cup
2 pounds elbow macaroni, uncooked
1/2 gallon whole milk (8 cups)
1/2 gallon cream
3 bay leaves
1 tablespoon black peppercorns
4 tablespoons salt
1 whole nutmeg
2 sprigs of rosemary
9 leaves of sage
2 1/2 cups white chocolate chips
6 ounces flour
6 ounces butter
30 ounces fontina cheese, grated
1 cup parmesan cheese, grated
In a large stock pot, bring water to boil. Add 1/4 cup of salt. Cook pasta for 12-15 minutes, until al dente. Strain off water and set aside.
Quarter onions and shallot. In a large pot, heat oil and sweat onions and shallot, 1-2 minutes.
Add milk, cream, bay leaves, black peppercorns, and salt. With zester, grate nutmeg into pot.
Smack rosemary, and tear sage leaves. Add to sauce and bring to a low simmer, 10-15 minutes.
Add white chocolate and melt by stirring.
Strain liquid through china cap into separate container and set aside. In a large pot, make white roux with butter and flour. Whisk in strained flavoring liquid and bring to a boil, then back to a simmer for 7 minutes. Turn off heat.
Add grated fontina and parmesan cheeses. Mix thoroughly.
Add pasta shells and mix thoroughly.
Portion 1 cup into dishes, let cool for 5 minutes. Top with bread crumbs if desired and broil until browned, then serve.
King’s Row Gastropub
20 E. Colorado Blvd., Pasadena 91105