Happy Memorial Day all and Happy Cheese Rolling Day while we're at it. It's been far too long since I've posted, so I'm going the easy way out and telling you how to make a delicious comfort food recipe I've happened upon recently, thanks to a visit from two very special fellow Stags a week ago. We decided to try out this deliciously cheesy spot in Murray Hill, called S'Mac.
S'Mac has a wide variety of toppings you can mix and match, so I considered myself luck when I hit a homerun with my first shot at it and I wanted to pass along the knowledge. Rather than have you go searching for a S'Mac near you, now you can make this delectable and truly quite dangerous recipe at home. Eat it at a porch picnic with your family. Eat it curled up on the couch watching a rom com after your 14 hour day at work with a glass of Chianti or sparkling Rose, or maybe even a lollipop for old time's sake. Cheese lovers and cheesy people everywhere take note..
- Gluten free macaroni (1.5 cups) (boiled until al dente)
- shredded Gruyere (2/3 cup)
- Pecorino (2/3 cup)
- thick cut bacon (cooked just prior)
- organic baby spinach (it should wilt in the oven but you can blanche is before too)
- 1/3 cup gluten free bread crumbs store bought (or take a couple slices of Udi's bread, plop in oven at 350 degrees F until crisp and brown, pulverize in food processor)
In a cast iron skillet add the cooked macaroni, stir in the spinach evenly, sprinkle both cheeses, plop bacon pieces evenly throughout. On top of the cheesy top layer of mac sprinkle bread crumbs evenly. You want to envision a nice crusty cheesy layer (that's what the breadcrumbs will help you create). Place in oven at 400 degrees until cheese is bubbly and breadcrumbs are toasty brown on top (about 12 minutes).
Bon appetit! #treatyoself