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Mac and cheese is that universal food that brings everyone together, and that's what happens when you come to The Cecil: You see everyone. Chef JJ Johnson took this feeling to heart and added a few extra elements like pepper country ham and caramelized shallots.

The Cecil has quickly shifted from Harlem upstart, to Harlem institution since opening on the corner of West 118th Street and Saint Nicolas Avenue — they were recently named the country's best new restaurant by Esquire. Lead by chef Joseph “JJ” Johnson, the cooking travels the world, with plates of “Afro-Asian-Oxtail” dumplings landing next to salt cod fritters and braised goat udon noodles. But one of the early favorites is a mac and cheese casserole, loaded with caramelized shallots and pepper ham. For the first time the chef reveals the recipe. Here, Johnson explains the beauty of marrying rosemary, smoked gouda and ham.  

"Mac and cheese is that universal food that brings everyone together, and that's what happens when you come to The Cecil: You see everyone. We took this feeling to heart and added a few extra elements like pepper country ham and caramelized shallots. The smoked gouda gives it flavor and a hint of smoke while the cheddar keeps it classic. Nobody turns down mac and cheese right out of the oven at our restaurant, and I think your home will be the same."