A Message from Sarita

We have had requests to add specialty mac & cheese from the day we opened, Dairy-free and Vegan being one, Gluten-Free was another, Rennet Free cheeses, etc. Of all these requests, GF was the one we heard the most. We knew we always wanted to extend mac & cheese to more and more people, so we decided upon GF as the best one to start with. It does help that just over 8 months ago Sarita suddenly developed an intolerance to gluten herself and was unable to eat her own mac & cheese until now.

So we have eliminated All-Purpose flour completely from the restaurant, and everyone gets their mac & cheese with the Sweet Rice & Potato flour base. We have also eliminated Breadcrumbs from the restaurant and everyone gets their mac & cheese with GF Corn Flake crumbs. We went over our pantry with a fine tooth comb and talked to all our suppliers, and so at this point, there are only four possible sources of gluten contamination at S'MAC...

Sarita’s Story

Sarita Ekya, born Sarita Malhotra to Indian immigrants in Dartmouth, Nova Scotia, Canada, earned her Bachelor of Mechanical Engineering from Dalhousie University in Halifax. She left Canada for the United States in 2001 to pursue a promising engineering career in the biomedical field. Sarita was working and living in Manchester, New Hampshire when she met and married Caesar. Both Sarita & Caesar heard the big city calling out to them so they decided to take a leap of faith and quit their engineering jobs to explore life in the Big Apple. After a month in New York City, frequenting various niche restaurants in their neighborhood, Sarita came up with an unshakeable idea to create a restaurant dedicated exclusively to macaroni and cheese, and S’MAC (Sarita’s Macaroni & Cheese) was born. Even in her girlhood, Sarita was an adventurous innovator in the kitchen, coming up with new takes on classic dishes and creating her own recipes. On June 24th, 2006, nine months after the idea was conceived, S'MAC opened its doors, offering 10 variations of macaroni and cheese. Sarita manages the day-to-day operations of the restaurant, as well as its finances, payroll, and vendor relations. She is also continually playing with the menu, creating seasonal specials, and ensuring that whatever a customer’s palate, there’s a mac & cheese to please.

10 Variations of a Classic

ALL-AMERICAN
Just the way you remember it as a kid! Nostalgia at its finest—a tasty blend of American & Cheddar cheeses.

4 CHEESE
Our four cheese delight! Cheddar, Muenster, Gruyere and a touch of Pecorino.

CHEESEBURGER
For the Hearty Meat Eater! Cheddar and American cheeses combined with seasoned Ground Beef.

NAPOLETANA
Like Neapolitan Pizza? Then you'll love this! Fresh Mozzarella, roasted tomatoes, roasted garlic, and fresh basil. Yum!

MEDITERRANEAN
Be swept away to the Mediterranean Sea - Goat cheese, sauteed spinach, kalamata olives, and roasted garlic. You can almost feel the breeze from the water...

ALPINE
A Swiss Mac that keeps you coming back for more. Gruyere coupled with its partner in crime, slab bacon. Hard to resist!

LA MANCHA
A taste of Spain right at your fingertips! Flavorful Manchego cheese accented by fresh fennel and onions. Delicious!

PARISIENNE
Mac-n-Cheese for the "upper crust". Creamy Brie, roasted figs, roasted shiitake mushrooms & fresh rosemary. It's addictive!

GARDEN LITE
Don't let the "Lite" fool you - this baby is as satisfying as any of the other MACs! Lite Cheddar, Parmesan, roasted cauliflower and portobello mushrooms, roasted garlic, broccoli and scallions.

CAJUN
If you are looking for some kick, here it is. Cheddar & Pepper Jack cheeses, andouille sausage, green pepper, onions, celery, garlic and, of course, some genuine Cajun seasoning.

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