Ingredients: |
Ingredients: 2 tablespoons butter
2 tablespoons finely minced jalapeno, seeded
1 tablespoon finely minced green onion (white and light green part only)
2 tablespoon all-purpose flour
1 cup whole milk
1 cup heavy cream
3 cups shredded smoked Cheddar cheese
1/4 heaping teaspoon salt
1/8 teaspoon ground chipotle pepper
1/2 pound uncooked cellentani or cavatappi pasta
Chipotle Breadcrumb Topping
1/4 teaspoon ground chipotle pepper
Pinch salt
1 tablespoon butter, melted
2 tablespoons panko (Japanese breadcrumbs)
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Directions: |
Directions:1. Melt the butter in a large saucepan over medium/low heat. Add the jalapeno and green
onion and sweat (saute slowly) for 5 minutes. You want the jalapeno and green onion to
only soften, not turn brown.
2. Whisk in the flour and continue to cook over medium/low heat for another 5 minutes.
3. Add milk, cream, cheese, salt, and ground chipotle. Continue cooking over medium/low
heat for 10 to 15 minutes, stirring often, until thick.
4. While cheese sauce is thickening, cook pasta in 6 to 8 cups of boiling water for 11
minutes or until soft.
5. Make the breadcrumb topping by stirring 1/4 teaspoon chipotle pepper and a dash of salt
into 1 tablespoon of melted butter. Measure 1 teaspoon of this mixture into 2 tablespoons
of panko breadcrumbs, and stir until the panko is well coated. You can toss out the rest of
the chipotle butter, or use it for another dish.
6. Drain the pasta when it's done, then combine it with the cheese sauce. Spoon macaroni
& cheese into a serving dish, then top it with the chipotle breadcrumb topping, and
sprinkle with minced parsley. |
This recipe for FLEMING'S PRIME STEAKHOUSE CHIPOTLE CHEDDAR MACARONI AND CHEESE is from