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Robert Bean

A native of Woburn, MA, Robert Bean first entered the kitchen at age 15, at the Granite Rose in Hampstead, New Hampshire. With no prior culinary background, Bean was hired as a dishwasher, but quickly worked his way up to cook. He spent the next four years gaining valuable experience and culinary skills, before moving on to become a Banquet and Line Cook at the Westin Copley Place Hotel in Boston.



Bean then enrolled at the Culinary Institute of America in Hyde Park, New York. Upon graduation he accepted a Sous Chef position at the Atkinson Resort and Country Club in New Hampshire. Bean joined Todd English Enterprises in 2004, when he joined the line at Olives Las Vegas in the Bellagio Hotel. When he moved back to Boston, Bean began working the line at English's rustic seafood concept, Kingfish Hall, in historic Faneuil Hall. Bean quickly moved up through the ranks, becoming Sous Chef and finally Chef de Cuisine. Currently, Chef Bean leads the culinary team at Todd English's Bonfire Steakhouse at the Park Plaza Hotel and Towers as executive chef.



By Robert Bean

INGREDIENTS:

1 pound elbow macaroni
1 onion, diced
2 cloves garlic, minced
4 ounces applewood smoked bacon, diced
1 sprig fresh thyme
2 cups heavy cream
1 pound smoked cheddar cheese, shredded
8 ounces country ham, diced
4 ounces fresh English peas, shucked and blanched
3 tablespoons flour
1 cup panko breadcrumbs
¼ cup ricotta cheese
Salt
Pepper

INSTRUCTIONS:

METHOD:

Preheat the oven to 350°F. Cook the macaroni in a pot of salted boiling water for 8 minutes or until al dente. Strain the macaroni and shock by running cold water over the pasta to stop the cooking. In another pot melt the butter over medium heat. Add the bacon and cook on medium heat until crispy, about 5 minutes. Add the onion, garlic and thyme and sweat until the onions are translucent, about 5 minutes. Add flour to the pot and stir to incorporate and form a roux. Whisk in the heavy cream and allow to simmer for about 10 minutes.

Turn off the heat and whisk in the shredded cheddar cheese until completely incorporated. Combine the macaroni, cheddar cheese sauce, country ham, and peas, and season with salt and pepper. Spread an even layer of ricotta cheese on the bottom of a baking dish, pour in the macaroni mixture, and sprinkle panko breadcrumbs over the top. Bake in the oven for 20 to 25 minutes, or until the breadcrumbs are golden-brown. Remove from the oven and allow to rest for a few minutes before serving.

Adapted by StarChefs.com

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 45 min

Round out the Meal:
With a tossed salad.

Beverage Pairing:
Serve with Negra Modelo beer.