Chipotle Mac & Cheese

  • Chef Daniel Graves, Fleming's Steakhouse
  • 1

Ingredients:

  • 1 gal. Water
  • 2 tsp. Kosher salt
  • 1 lb. Cavatappi pasta
  • As needed Corn oil
  • 6 oz (wt) Onions
  • 4 oz (wt) Butter, lightly salted
  • 3 tbsp.  Flour
  • 2 cups   Heavy cream
  • 3 cups Half & Half
  • 2 tsp.  Kosher Salt
  • 1 tsp. White pepper, fine grind
  • ¾ lbs Smoked Cheddar cheese, grated
  • 4 oz (wt.) Cheddar cheese, grated
  • 1 tbsp. Corn oil
  • 1 tsp. Chipotle chili powder
  • ¾ cup Panko crumbs         

Preparation:

  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. Past should be slightly firm. Toss pasta in corn oil and reserve.
  1. Melt butter in a large sauce pot set on medium high heat. Add ½’ diced onions and sauté for 4-5 minutes.
  1. Add flour and cook for 1-2 minutes. Do not brown.
  1. Add cream, Half & Half, salt & pepper and bring to a simmer and cook until thick about 5-6 minutes.
  1. Grate both cheese and blend into the sauce. Add cooked pasta and place into separate baking crocks or into 12” X 9” baking dish.
  1. In a sauté pan set on medium high heat add oil and chipotle chili powder. Heat for 30 seconds until it starts to smoke
  1. Remove from the stove and quickly stir in the bread crumbs. Sprinkle the crumbs over the pasta and bake in a 350 º oven for 15-20 minutes until slightly golden brown and crisp.