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Southwestern Mac & Cheese 4 Quarts |
Qty | Size | Ingredient |
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2 | cups | Ditalini Pasta (dry measure) | ||
½ | lb | Bacon | ||
1 | lb | Gruyére Cheese | ||
1 | lb | Extra Sharp Cheddar Cheese | ||
1 | lb | Itallian Fontina Cheese | ||
8 | oz | Parmigiano Reggiano Cheese | ||
1 | pt | Whole Milk | ||
½ | pt | Heavy Cream | ||
4 | cloves | Fresh Garlic | ||
2 | ea | Shallots | ||
¼ | cup | AP Flour | ||
2 | tsp | Chili Powder | ||
2 | tsp | Smoked Paprika | ||
2 | tsp | Kosher Salt | ||
1 | tsp | Fresh Ground Pepper | ||
2 | cups | Panko Bread Crumbs | ||
4 | oz | Unsalted Butter (clarified) | ||
8 | lg | Fresh Basil Leaves | ||
Cook macaroni as usual and set aside. Grill bacon until well done but not burnt, drain and blot. Strain bacon grease to remove particulates and place bacon grease in a 4½ quart (or larger) pan. Chop shallots fine and saute using the bacon grease. When the shallots are almost done add flour and stir until you get a blonde roué. Then add the salt, pepper, paprika, chili powder, pressed garlic, heavy cream and milk. Once the sauce is back up to temperature, add the chopped/grated Cheddar, Fontina and Gruyére to sauce and stir until melted and thoroughly mixed. Combine the sauce, chopped bacon and macaroni in a shallow lasagna/casserole dish. In a separate bowl mix the panko, Parmigiano and butter together thoroughly. Coat top of mac & cheese mixture completely. Broil until top has patches of GBD. Serve hot with a sprinkle of fresh chopped basil, cilantro or parsley over the top. Enjoy. Goes well topped with a good spicy sausage cut into coins and seared. |
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