Recipe

Courtesy of Josh “Shorty” Eden, owner-chef of Shorty’s .32, New York City
-

(Return to our Cook like a Man package.)

Béchamel sauce:
3 cups milk
2 tbsp shallots, minced
3 tbsp butter
1 1/2 tbsp flour
1 tsp Dijon mustard
white pepper, to taste

Sweat shallots in butter until tender. Add flour, and allow roux to cook for 2-3 minutes. Begin to whisk milk in slowly, making sure to eliminate lumps. Once milk is incorporated, cook until the mixture no longer tastes of flour. Season with mustard and pepper, strain, and chill on an ice bath.

Cheese mix:
3 oz grated Piave Vecchio
2 oz grated Beemster
1 oz grated pecorino Romano

Mix and reserve.

Topping:
3 oz panko
2 oz grated Gruyère
1 oz grated pecorino Romano

Mix and reserve.

Heat 7 oz of cooked elbow macaroni in 8 oz of béchamel. Once hot, add the cheese mix in 3 separate additions, mixing thoroughly before each addition. Once all cheese has been incorporated, taste and adjust seasoning. Portion the macaroni into dishes and sprinkle topping to form an even layer. Dot the tops with 2-3 small cubes of Gruyère. Refrigerate for service.

Grilled Baby Leeks

1 bunch baby leeks
1 tbsp olive oil
salt and fresh ground black pepper to taste

Clean baby leaks thoroughly and cut off the bottoms. Peel back the outer layer and discard. Season leeks with salt and fresh ground black pepper, roll in olive oil, and put on the grill (or a grill pan) over medium-high heat. Grill baby leeks until soft and lightly caramelized (about a minute).

Serves 4.

Click here for the accompanying recipe for braised short ribs.