Showroom Reopening Information

Clarke Teams Up with America’s Premier Steakhouse to Cook at Home – Week 4

Clarke Teams Up with America’s Premier Steakhouse to Cook at Home – Week 4

We’re back with another recipe in Clarke and Smith & Wollensky’s Self-Quarantine Video Series. Chef Matt King prepares a creamy and delicious mac and cheese in the Clarke Showroom at 7 Tide in Boston Seaport. This is a recipe you’ll definitely want to try that the entire family will love.

Ingredients:  

4 Tbsp Unsalted Butter
2Tbsp Flour
1 Quart Heavy Cream
¼ Cup Minced Onions
1 Tbsp Minced Garlic
2 Cups Shredded Cheddar
1 Cup Shredded Parmesan
1 Cup Shredded Gruyere
1 lb. Dry Pasta Campagnelle
Ritz Crackers
Salt and Pepper to taste

 

  1. Boil the Pasta cool and Reserve.
  2. Sweat the onions and garlic in the butter until soft.
  3. Add flour to form a roux, cook on low heat for 5 min.
  4. Add the heavy cream and bring to a simmer.
  5. Blend the onions and garlic into the cream.
  6. Mix the cheeses together and add 3.4 of the mix.
  7. Season to taste with salt and pepper.
  8. Combine the pasta and the hot sauce, place in an oven safe dish.
  9. Top the mixture with the remaining shredded cheese and the crushed Ritz crackers.
  10. Bake for 15 min at 350 degrees or until hot

 

Check out our previous recipes!

Self Quarantine Beef Stew

Cajun Rub Filet

Social Distance Chili