Fleming's Steakhouse Chipotle Cheddar Macaroni and Cheese Recipe #308514
Is there anything at Fleming's Steakhouse that isn't just wonderful? If it wasn't so expensive I'd eat there more often but when you can make it at home for a fraction of the cost, why not? This was posted in our local newspaper and its directly from the executive chef Russell Skall.
by Zeph's Wife
50 min | 25 min prep
SERVES 8 -10
- 1 lb pasta (cavatappi or curly)
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3/4 cup onion, 1/2-inch dice
- 1/2 cup unsalted butter (1 stick)
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 3 cups half-and-half
- 2 teaspoons kosher salt
- 1 teaspoon white pepper (ground)
- 3/4 lb smoked cheddar cheese, grated
- 1/4 lb cheddar cheese, grated
- 1 tablespoon vegetable oil
- 1 teaspoon dried chipotle powder (chipotle chili powder)
- 3/4 cup panko
- Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
- Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
- Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
- Add flour and cook 1 - 2 minute but do not brown.
- Add cream, half and half, kosher salt and white pepper.
- Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
- Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
- In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
- Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.
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5 stars