But now and then we deserve something so damned good, don’t we? I can justify it because I’m really not into sweet stuff, so in lieu of dessert calories, I prefer the cheesy/creamy/buttery calories!*
My blogging/Twitter/Facebook friend, Melissa (who lives in Maine!) gave me this recipe and I cooked it up last night for dinner. (Then today, John and I had leftovers for lunch!) It’s the best mac & cheese EVAH!!
I did halve the recipe from Melissa’s original (since there are only two of us). I also couldn’t find any chipotle powder so I used red pepper flakes instead. I’ll keep my eye out for the chipotle powder, though — maybe Trader Joe’s? Also, I wish I’d taken a photo when it came out of the oven. It was pretty!
Fleming’s Chipotle Cheddar Macaroni & Cheese
1 C. pasta (curly or cavatappi) (with elbow, use 1-1/2 C.)
1 tsp. salt
1/2 Tbsp. corn oil
1/2 cup onion, diced
1/2 stick butter
1-1/2 Tbsp. flour
1 C. heavy cream
1-1/2 C. Half and Half
1 tsp. Kosher salt
1/2 tsp. white pepper (ground)
1-1/2 C. smoked cheddar cheese, grated
3/4 C. cheddar cheese, grated
1/2 Tbsp. corn oil
1/4 tsp. dried chipotle chili powder (or red pepper flakes)
1/2 C. panko or bread crumbs
Preheat oven to 350 degrees. In a large pot, bring water and 2 tsp. of salt to a boil. Add pasta and cook for 8-9 minutes. Drain pasta and cool under running water. Pasta should be slightly firm. Toss drained pasta in oil and set aside. Melt butter in a large saucepan over medium heat. Add diced onions and sauté for 4-5 minutes. Add flour and cook for 1-2 minutes but do NOT brown. Add cream, Half and Half, salt and white pepper, and bring pot to a simmer. Cook until sauce is thick, about 5-6 minutes. Add both cheeses and blend into sauce. Stir in cooked pasta and place into a 12 x 9 inch baking dish. In a sauté pan over medium-high heat, add 1 Tbsp. of oil and chipotle chili powder. Heat for 30 seconds until pan starts to smoke. Remove from heat and quickly stir in bread crumbs. Sprinkle crumbs over the pasta and bake in a 350 degree oven for 15-20 minutes until slightly golden brown and crisp. Cool slightly before serving.
*Actually, I really can’t justify it…but oh, well.
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