Recipe: Gouda Mac 'N' Cheese From Chris Miracolo of Himmarshee Bar & Grill | New Times Broward-Palm Beach


Recipe: Gouda Mac 'N' Cheese From Chris Miracolo of Himmarshee Bar & Grill

Here's the last bit of our interview with chef Chris Miracolo of Himmarshee Bar and Grille, who's been doing superpopular beer and wine pairings for the past few months. (Shameless plug: New Times is hosting a Tweet-Up

at the venue tonight, July 9.) Earlier this week, he told us about his entry into the food biz and his signature dishes at Himmarshee, and today he shares the recipe for his notoriously awesome Gouda mac 'n'


What are your big events this month?

Our next wine pairing is with Crown Liquors, we're having Frog's Leap wines from California, and that's July 19. On July 26, we're doing another Whole Foods dinner.

You're not a big Publix fan?
Publix has come a long way in a very short amount of time, but as a chef Whole Foods is much more up my alley. It seems to be more about product and less about packaging.

I wondered if you keep all your recipes on your computer or in a big notebook covered in food stains?
Actually, they all start off in a legal pad that has sauce all over it. Then they get tweaked and end up being entered in the software. 

Do you have a recipe for us today?
Yes -- my gouda mac and cheese.

Himmarshee Bar & Grille's Smoked Gouda Mac n' Cheese

Serves 6-8


1 pound farfallini, ditalini, or tubetti pasta (preferably DeCecco or Barilla), cooked al dente in salted water per instructions on package.

1 oz prosciutto, julienned

2 cups Spanish onion, 1/4" diced

1/2 cup shallots, 1/4" diced

1 tbsp fresh garlic, minced

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

2 fl oz Extra Virgin Olive Oil

2 tbsp butter, unsalted

1/2 dry white wine

1 quart heavy cream

12 oz smoked Gouda cheese, rind removed and shredded

10 oz flatleaf spinach, stems removed, julienned

Salt & pepper to taste

Place olive oil and proscuitto in a 6 qt saucepan over medium heat and render until just crisp but not dark. Add butter, onion, shallot, garlic, and herbs. Continue cooking, stirring to keep from sticking, until onions are translucent. Add wine and reduce until dry. Lowers heat and add cream, salt & pepper and reduce by 1/2. Add cheese and spinach. Stir until cheese is thoroughly melted. Remove from heat, let sit for three minutes, and serve.