CutandBaste.com

• Bacon, thinly sliced
• Large Shallot, diced
• 3 jalepeno peppers, diced
• 3 cloves of garlic, minced
• 3 T butter
• 3 T flour
• 1 C milk, heated
• 8 oz goat cheese
• 1.5 cups grated manchego
• .5 cup grated Parmesan Reggiano
• Bread crumbs
• Gemelli spiral pasta

Saute bacon over high heat in large saute pan.  Remove and add shallots to rendered fat.  Saute until transparent and add jalepeno and garlic.  Saute for about a minute. Remove.

Roux: Heat butter over med-high heat in saute pan until melted and bubbly.  Whisk in flour one tablespoon at a time and saute until light brown.  Whisk in mild about a half cup at a time.

Add cheeses to roux and stir over low heat until melted. Mix in bacon and shallot/pepper mixture.

Meanwhile, boil gemelli until 75-80% done.  Strain and add to cheese mixture.

Distribute evenly to individual baking dishes and top with bread crumbs and Parmesan.

Bake at 425 degrees until bubbly and nicely browned on top.

This is a my spin on classic mac n’ cheese. Slightly lighter and much spicier than the classic. I vary the cheeses each time I make it, but usually use a creamy goat, a gruyere and always parmigiano-reggiano.

• Bacon
• Onion and/or shallot, roughly chopped
• Few garlic cloves, crushed lightly
• Couple table spoons of cumin
• Tomato paste
• 2-3 chipotle peppers
• About a cup of white wine or Mexican beer
• Chicken stock
• 1 cup milk
• 3-4 T of heavy cream
• Few cups of shredded/crumbled cheeses
• Bread crumbs and more Parmesan cheese
• 1 lb Fusilli
• Green onions and/or other fresh herbs

Preparation:

1. Chop bacon and saute until lightly browned. Remove.

2. Saute onion/shallot in rendered fat until translucent. Add garlic, cumin, tomato paste and cook for a couple minutes. Add chipotle peppers and cook for another couple minutes.

3. Turn heat to med-high, add white wine, and reduce. Add about a cup of chicken stock, bring to a boil and blend. Continue cooking until you have a thick consistency. Add milk, cream, and cheeses.

4. Meanwhile, bring large pot of water to a boil, add salt and cook fusilli until about 75% done. Mix fusilli and cheese mixture in baking dish. Sprinkle bread crumbs and Parmesan cheese on top to cover.

5. Cook at 425 degrees until bubbling and browned on top.

6. Garnish with green onions and/or fresh herbs.

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