Spicy Mac n’ Cheese

Thomas Kelly — Tue, 20 May 2008 14:38:52 +0000

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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Spicy Mac n’ Cheese