There’s mac and cheese and then there’s Iberian Pig’s macaroni and cheese. The best ever. How do they make it so flavorful? — Javier Hardin, Atlanta
Iberian Pig’s executive chef John Castellucci explains the inspiration for this side dish. “We wanted to do a Spanish take on a Southern classic using Mahon cheese from the Mediterranean coast of Spain as well as Jamón Ibérico. Mahon melts really well and incorporates into the sauce nicely — it is buttery, sharp, and has a grassy note to it. For the ‘charcuterie crumble,’ we use Jamón Ibérico, the parts of the leg that are harder to get nice slices from, and put them through the meat grinder before getting them crispy with just a little bit of oil. The result is the best type of comfort food with a Spanish twist!”
We found Mahon available at Whole Foods Market. Castellucci notes that the restaurant likes using garganelli pasta because it has little pockets to hold the sauce.
The primary recipe is the sauce, but the Gremolata and the charcuterie crumble are what take this dish over the top. This is a dish where all the components can be prepared ahead of time, then assembled when you’re ready to serve.
Iberian Pig’s Mahon Crema Macaroni and Cheese
If you’d like, divide the sauced pasta into individual ovenproof dishes. Top with some additional grated Mahon and run under the broiler until the cheese melts. Then top with the charcuterie crumble and Gremolata. To make your own charcuterie crumble, finely chop your favorite ham, then saute in a little oil just until mixture is crisp. Drain and use right away or cool and refrigerate up to 3 days.
From the menu of . . . Iberian Pig, 3150 Roswell Road, Atlanta. 404-994-4990, theiberianpigatl.com/buckhead.
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