Chipotle Cheddar Macaroni and Cheese

Fleming’s Prime Steakhouse Recipe

Serves 5

1 gallon water
2 teaspoons kosher salt
1 pound cavatappi pasta
corn oil as needed
6 ounces onions
4 ounces salted butter
3 tablespoon flour
2 cups heavy cream
3 tablespoon Half and Half
2 teaspoon kosher salt
1 teaspoon white pepper
3/4 pound smoked cheddar cheese, grated
4 ounce cheddar cheese, graded
1 tablespoon corn oil
1 teaspoon chipotle chili powder
3/4 cup Panko bread crumbs

In a large stock pot, bring water and salt to a boil. With water boiling, add pasta and cook 8 to 9 minutes. Drain pasta and cool down under cold running water and reserve. Pasta should be slightly firm. Toss pasta in corn oil and reserve. Melt butter in a large sauce pot set on medium high heat. Add 1/2 inch diced onions and saute for 4 to 5 minutes. Add flour and cook for 1 to 2 minutes. Do not brown. Add cream, half and half, salt and pepper and bring to a simmer. Cook until thick, about 5 to 6 minutes.

Grate both cheeses and blend into the sauce. Add cooked pasta and place in a separate baking crocks or a large baking dish. In a saute pan set on medium high heat, add corn oil and chipotle chili powder. Heat for 30 seconds until it starts to smoke. Remove from stove and quickly stir in the bread crumbs. Spring the crumbs over the pasta and back in a 350 degree oven for 15 to 20 minutes, until slightly golden brown and crisp.

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