Chef Miles McMath's Cosmic Mac-n-cheese



Robby Melvin, Southern Livings Test Kitchen director; Chef Miles McMath; Hunter Lewis, Southern Living executive editor
  • Caleb Chancey
  • Robby Melvin, Southern Living's Test Kitchen director; Chef Miles McMath; Hunter Lewis, Southern Living executive editor

St. Jude head chef Miles McMath visited Southern Living's Test Kitchen in Birmingham last week. The visit was timed to the announcement that proceeds from this year's Southern Living Idea House in Nashville would benefit the St. Jude.

While at the Test Kitchen, McMath whipped up some St. Jude Garden “Farrotto,” a dish that takes advantage of the produce grown on-site at St. Jude and is called "Cosmic mac n cheese" to lure in the kids. He talked to Southern Living about his background and his work at St. Jude. Read the story here.

McMath also generously shared his recipe for the Farrotto with Hungry Memphis. It is below.

St. Jude Garden “Farrotto”, Late Harvest Squash, Spring Greens, Edamame, Crispy Sage

We often refer to this as “Create Your Own Cosmic Mac n Cheese.” The kids are really interested when they hear the name and are allowed to play a part in the recipe. It gives us an opportunity to incorporate fresh, nutritiously dense vegetables from our on-site garden.

Yield: 12 Servings Portion: 1/2 Cup
Total: 1 Hour, 25 Minutes

1-1/2 cup Farro, rinsed, drained, toasted
1 tbsp. Olive Oil
3/4 tsp. Garlic, peeled, minced
3/4 cup Red and Yellow Spring Onion bulbs, diced 1 cup Shiitake Mushrooms, sliced
1 cup Dry White Wine
6 cups Vegetable Stock
1 cup Butternut Squash, peeled, diced, roasted 1 cup Acorn Squash, peeled, diced, roasted
1 cup Edamame, shelled
2 cups Petit Collard Greens, washed, torn
1 cup Mizuna, washed
2 tbsp. unsalted butter
1/4 cup Thyme, fresh, chopped
1/4 cup Parmesan Reggiano, fresh, grated
Salt & Fresh Ground Pepper, to taste Greenwheat Freekeh, cooked
Zest of 1 Lemon
30 — 40 Crispy Sage Leaves

1. Bring the vegetable stock to a simmer in a pot and keep warm.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic and onions, cook for a couple of minutes until translucent.
3. Add the mushrooms and Farro, stirring to coat with the olive oil.
4. Add the white wine and cook until reduced, stirring continuously.
5. Add a half cup of the stock and cook until reduced. Keep adding the stock a half cup at a time, stirring very often.
6. Start testing the Farro for doneness after about 20 minutes. When it’s done, it will be mostly tender but still with a little bite, al dente.
7. Add the roasted squash, edamame, greens, butter, thyme, and freshly grated Parmesan. Season with salt and pepper to taste. Turn off the heat and set aside for a few minutes.
8. Sprinkle with Greenwheat Freekah and sage leaves.
9. Serve

Crispy Sage Leaves

30 — 40 Sage Leaves, fresh 1/4 cup Olive Oil
Kosher Salt

1. Heat oil in a small skillet over medium-high heat until hot.
2. Fry small batches of sage leaves until crisp, 4-5 seconds. Remove from oil and drain. Sprinkle with Kosher

Greenwheat Freekah

Yield: 11⁄2 cups.

1/2 cup Greenwheat Freekeh 1 1⁄2 cups Vegetable Stock

1. In small saucepan, bring Freekeh and stock to a boil.
2. Stir, reduce heat to simmer.
3. Cover and cook for 20 minutes.
4. Remove from heat and let stand for 5 minutes.

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