Mac and Cheese with Chocolate

By October 13, 2016 Appetizer, Side Dish 5 Comments

Who would combine Mac and cheese with Chocolate? I wouldn’t have ever thought of this combo but when I see something off the wall like this on a menu I have to order it – the dish is either going to be really good or as weird as it sounds. In this case it works really well.img_8981

This is a dish that is featured at Jack’s Bistro in the Canton Neighborhood of Baltimore. It’s one of our favorite restaurants in the area for it’s eclectic menu offerings. Sunday after the football game we were searching for a place for dinner and landed at Jack’s. Every time we go we order this dish and ask for hints on how to make it. They will never reveal their secret so last night I set out to re-create it.

img_8950

The menu tells us that the sauce is made with smoked gouda cheese. So I picked up two types at the store: one with bacon, one without. My crew loves bacon and chocolate together and I thought this might add a flavor dimension to the dish. I also grabbed some gruyere to give a bit of body and richness to the sauce. I made a standard white béchamel and did a taste test between the two flavors of cheese.

img_8957

I had a package of Ghirardelli Bittersweet (60% Cacao) Chocolate Chips that Steve pulverized in the blender. We tasted the resulting powder and it was perfect.

img_8979

I mixed two versions of the mac and cheese then sprinkled it with the chocolate.  Julia joined us for dinner and the consensus was that we nailed both dishes. The smoked gouda without the bacon was a cheesier version of Jack’s. The smoked gouda version with the bacon was the clear favorite. It provided a bolder flavor profile.  Both dishes were a hit and I would recommend either version but my family has settled on the addition of bacon.

img_8995

Mac and Cheese with Chocolate and Bacon
 
This is my take on one of the signature dishes at Jack’s Bistro in Baltimore MD. Any time we go with friends the mac and cheese with chocolate is a favorite but they won’t share their recipe. The bacon flavor is a welcome addition but so is the plain version. Mac and cheese is one of my childhood favorites but Steve is not a fan. He loves this dish and I’m a happy girl to have finally made a believer out of him! I must warn you that this dish is addictive and this recipe makes a huge portion!!!!
Ingredients
  • 4 Oz. Bittersweet ( 60% Cacao) Chocolate* chips or a bar broken into small pieces
  • 2 Quarts of Water
  • 1 Tablespoon of Salt
  • 1 Pound Small or Medium Shell Pasta
  • 3 Tablespoons of Unsalted Butter
  • 2 Tablespoons Flour
  • 2 Cups Milk plus ½ Cup to thin the sauce if needed
  • 3 Oz. Smoked Gouda Cheese with Bacon*, grated
  • 1 ½ oz of Gruyere Cheese, grated
  • Sea Salt and Freshly Ground White Pepper
Instructions
  1. Place the chocolate in a small food processor or heavy-duty blender and pulverize to a powder. Transfer the powder to a small container and set aside.
  2. Put the water, ½ teaspoon of the salt, and the oil in a large pot over high heat and bring to a boil. Add the shells and cook, stirring occasionally, until tender, about 8 - 10 minutes. Drain the pasta saving a cup of pasta water to thin the sauce if needed.
  3. Meanwhile, in a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Stir in the cheese, remove from heat and continue stirring until the cheese melts. Combine the cheese sauce and pasta shells in a large mixing bowl and mix well. Season to taste with sea salt and white pepper. If needed, thin the cheese mixture adding small amounts of the pasta water to achieve the desired consistency. Transfer the Shells and Cheese Sauce to a serving dish and sprinkle the chocolate over it. Serve the dish warm with the remaining chocolate on the side so your guests can sprinkle on as much on their serving as they would like.
  4. Save any remaining chocolate in an airtight container for another use.
Notes
*Feel free to use smoked gouda without bacon for this dish. We made both versions and liked them but the bacon was a clear favorite in the side by side comparison.
img_8986

5 Comments

  • Susan says:

    If anyone else recommended this dish, Monica, I would dismiss it immediately. But since I trust you, I’ll have to give it a try. You certainly piques my curiosity.

  • Cynthia says:

    I have to say that I would have never thought to put chocolate with mac and cheese. That being said, this sounds really good. I am going to have to give your recipe a try.

  • Stacey says:

    This kind of reminds me of the beer float that I just had to try at a restaurant once. Like this mac and cheese I figured it could go either way, but we ended up loving the beer float. I must say chocolate is a crazy addition.

  • Susanne says:

    Chocolate on Mac and Cheese sounds crazy BUT I bet it’s really good. The sweet of the chocolate probably offers a nice contrast to the cheese. This would be fun to serve at a dinner party to give the guest something new to try.

    Susanne

  • Hezzi-D says:

    This sounds so unusual! Chocolate and cheese together? I must try!

Leave a Reply

Rate this recipe: