Baked Mac and Cheese



1 box of elbow macaroni

4 tablespoons of flour

2 cups of milk

½ lb gouda shredded

½ lb gruyere shredded

½ lb extra sharp cheddar shredded

1 egg

1 stick of unsalted butter

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon ground mustard

¼ teaspoon ground nutmeg



1 cup panko crumbs



Preheat oven to 350 degrees Fahrenheit


  1. Bring 6 cups of water to a boil, add some salt and olive oil, box of elbow macaroni, cook stirring every so often for 8 minutes, drain it and set aside

  2. In a large nonstick heavy saucepan over medium high heat melt half the butter until it bubbles, add the flour, stir the roux constantly, cooking until it turns a light brown color

  3. Add the milk to the roux stirring, bring to a simmer, reduce heat slightly, add granulated garlic, granulated onion, mustard and nutmeg, stir until it thickens

  4. Add in the shredded cheese folding in so that it melts, stir in the egg, add some salt and pepper, remove from heat

  5. Melt the rest of the butter and toss the panko crumbs with it, add some more salt and pepper

  6. Add the macaroni to an ungreased 8”x8” glass baking dish, fold in the cheese mixture, top evenly with the panko mixture

  7. Place in the oven for 30 minutes, remove and let stand for 15 minutes, serve


Pork Shoulder Chili


2 lbs Pork Shoulder cut into ~1 inch chunks

6 cups roasted tomato, onion, and garlic puree

2 jars of roasted red peppers ( 4-5 peppers ) chopped

1 large onion chopped

4 tablespoons butter

2 tablespoons flour

Kosher salt

Fresh ground pepper

2-3 heaping tablespoons chili powder

1-2 heaping tablespoon cumin

1 teaspoon celery seed

2 oz of baker’s chocolate

1-2 teaspoon aleppo pepper

2 heaping tablespoons of dried sweet basil

1 teaspoon ground coriander

3 tablespoons cider vinegar

2 cans of small red beans, rinsed


Ingredients for hot sauce

6 jalapeno peppers

3 poblano peppers (fresh)

2 heads of garlic

3 tablespoons of tomato paste

2 tablespoons of cider vinegar

Kosher salt

Preheat the oven to 300 degrees fahrenheit.


  1. Season Pork Shoulder with Kosher salt and fresh ground pepper and then dredge in the flour.

  2. Melt the butter on medium high heat in a large dutch oven and brown the pork on all sides until nicely brown, 6-8 minutes.

  3. Add the onions and roasted red peppers and saute, scraping the bottom and sides for 5 minutes.

  4. Add the tomato puree, chili powder, cumin, celery seed, aleppo pepper, ground coriander, basil, cider vinegar and baker’s chocolate

  5. Turn up the heat to high and bring to a simmer stirring.

  6. Once it reaches a simmer, remove from heat, cover and put in the 300 degree oven for one hour

  7. After one hour add beans, stir and return for another hour.

  8. Check that Pork is falling apart tender and then serve with Hot Sauce

Hot Sauce Instructions

  1. Stem, halve, remove seeds and ribs from the peppers.

  2. Arrange skin side up on a baking sheet

  3. Cut the bottom off of each head of garlic and place skin side up on baking sheet

  4. Drizzle peppers and garlic with olive oil

  5. Roast at 300 degrees for one hour

  6. Put peppers in food processor

  7. Squeeze out roasted garlic into food processor

  8. Add tomato paste, cider and salt and any olive oil from baking sheet ( if none add two tablespoons of olive oil)

  9. Puree for two minutes

  10. Serve with Pork Shoulder Chili

Roasted Tomato Puree with Garlic and Onion

Preheat oven to 400 degrees

Core 8-10 medium-large tomatoes and place skin side up on a baking sheet

Peel and halve two medium/large onions on sheet

Cut the bottom off of two or three heads of garlic and place on sheet

Drizzle all with olive oil

Cook for 50-60 minutes at 400 degrees

Let all cool for 15-20 minutes

Place tomatoes, and onions in food processor, pull the skins off of the tomatoes and discard

Squeeze the roasted garlic into the food processor

Puree for two minutes

Use immediately in a sauce or freeze for later use


Townsman is a restaurant in Boston right on the edge of Chinatown. It is run by Matt Jennings previously of La Laiterie and Farmstead in Providence, RI. My wife and I have been fans of Matt's for a long time, we would make regular trips to Providence to visit his restaurant and cheese shop. When we heard that he was opening a new restaurant in Boston, we were very excited. A few weeks ago we had lunch there. It is a much more high-end environment than the previous restaurants, but the food is still extremely well though out, combining flavors in perfect ways, using ingredients to their best. The service was friendly and excellent. We'll be back for dinner.