Theres a little place tucked in the heart of the Flatiron district of NYC called the Flatiron Room.  Anyone and everyone who knows me, knows how much I absolutely love this place.  Its even on my list of MUST DO's in NYC.  Growing up with 90's sitcoms, I always wanted to have a place of my own to go to after a long day at work.  Enter the Flatiron Room.  Between being a speakeasy that doubles as a live jazz lounge, the glowing bar, and phenomenal eats - you seriously can't go wrong here.  Oh also, they specialize in whiskies + bourbons, so obviously this little southern lady was sold. 

I made a point to frequent the FR while I was there as much as possible.  Every week I would go, order one Forever Young, one margherita flatbread and the flatiron macaroni & cheese.  I have eaten plenty of this dish in my life and again I don't like to relinquish the title of best-I've-ever-had to just anyone or anything, BUT this is the one y'all.  It made me like sweet + spicy brussel sprouts, is baked with chiles (umm yes please!) and even has dates in it.  Yes you read right - dates.   

Although I can't completely recreate the experience of eating this dish in NYC, I did finally after several attempts, recreate this recipe.  Simply put - this dish is just delish.  

FLATIRON MAC 'N CHEESE

INSPIRED BY CHEF SUSAN BURDAIN (FLATIRON ROOM)

INGREDIENTS (SERVES 6)

1. 1 tsp shallot (minced)
2. 1 tsp minced garlic
3. 3 tsp halved calabrian chiles
4. 1 minced date
5. 2 tbs butter (salted)
6. 1 c heavy cream
7. pre-roasted brussel sprouts
8. 2 onces shredded gouda cheese
9. 1 pint cooked radiatore pasta
10. 2 tbs hot sauce of choice (we LOVE this one)
11. bread crumbs (optional)
12. grated parmesan
13. 1 tbs olive oil
14. 1 tsp sriracha
15. 1/2 tsp honey
16. salt to taste

INSTRUCTIONS

1. Heat the oven to 350F.
2. Chop off the bottoms of the brussel sprouts and pull apart the leaves.
3. In a ziplock bag, add 1 tbs of olive oil, the sriracha, honey and 1/4 tsp salt.  
4. Add the brussel sprout leaves and seal well.  Shake until all the leaves are evenly coated.
5. Bake (aluminum foil and grease the pan) for 7-10 minutes or until crisp but not burned.
6. While the brussel sprouts are cooking, boil some water and prepare your pasta.  Set aside when done.
7. Melt the butter in a sauce pan over medium-low heat.
8. Add the minced garlic, shallots, dates, and chiles.  Saute until shallots are translucent and garlic is golden. Stir frequently.
9.  Add the cream, gouda, and 1 tbs of grated parmesan.  Stir frequently until cheese has thoroughly melted and cream has thickened.  
10. Add hot sauce and mix well.  Add pasta and stir thoroughly.
11. Place mac 'n cheese in an oven-safe dish with the roasted brussel sprouts and some parmesan on top.  Bake until parmesan is browned 7-10 minutes.