The holiday's bring families together to cook and enjoy time together. If you are looking at making a great steak or side dish, try Fleming’s Chipotle Cheddar Macaroni & Cheese by Fleming’s Fresno Chef Partner Tony Gomez
Serves 5
Ingredients
1 gal. Water
2 tsp. Kosher salt
1 lb. Cavatappi pasta
As needed, corn oil
6 oz. Onions
4 oz. Butter, lightly salted
3 Tbsp. Flour
2 c. Heavy cream
3 c. Half and half
2 tsp. Kosher salt
1 tsp. White pepper, fine grind
¾ lb. Smoked cheddar cheese, grated
4 oz. Cheddar cheese, grated
1 Tbsp. Corn oil
1 tsp. Chipotle chili powder
¾ c. Panko bread crumbs
Method:
1. In a large stock pot, bring water and salt to a boil. With water boiling, add pasta and cook 8–9 minutes. Drain pasta and cool down under cold running water and reserve. Pasta should be slightly firm. Toss pasta in corn oil and reserve.
2. Melt butter in a large sauce pot set on medium high heat. Add ½ inch diced onions and sauté for 4–5 minutes.
3. Add flour and cook for 1–2 minutes. Do not brown.
4. Add cream, half and half, salt and pepper and bring to a simmer. Cook until thick, about 5-6 minutes.
5. Grate both cheeses and blend into the sauce. Add cooked pasta and place in a separate baking crock or a 12” x 9” baking dish.
6. In a sauté pan set on media high heat, add corn oil and chipotle chili powder. Heat for 30 seconds until it starts to smoke.
7. Remove from stove and quickly stir in the bread crumbs. Sprinkle the chipotle crumbs over the pasta and place back in a 350 degree oven for 15–18 minutes, until slightly golden brown and crisp on top.
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