Fleming’s Chipotle Cheddar Macaroni & Cheese
Recipe from chef/partner Matt Renstrom
Fleming’s Steakhouse
380 K St., Gaslamp Quarter
619-237-1155
(also 8970 University Center Lane, La Jolla, 858-535-0078)
Nationally renowned for its prime-beef and steakhouse fare, Fleming’s is equally celebrated for the Fleming’s 100™, its award-winning wine program that features 100 wines by the glass.
This recipe is deliciously cheesy and creamy with a slightly smoky crunch from the chipotle chili powder and panko crumbs.
Fleming’s Chipotle Cheddar Macaroni & Cheese
Serves 5
1 gallon water
2 teaspoons kosher salt
1 pound cavatappi pasta
Corn oil as needed
4 ounces butter, lightly salted
6 ounces onions
3 tablespoons flour
2 cups heavy cream
3 cups half and half
2 teaspoons kosher salt
1 teaspoon white pepper, fine grind
¾ pound smoked cheddar cheese, grated
4 ounces cheddar cheese, grated
1 tablespoon corn oil
1 teaspoon chipotle chili powder
¾ cups panko breadcrumbs
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In a large stockpot, bring water and salt to a boil. With water boiling, add pasta and cook 8 to 9 minutes. Drain pasta and cool down under cold running water and reserve. Pasta should be slightly firm. Toss pasta in corn oil and reserve.
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Melt butter in a large saucepot set on medium-high heat. Add ½ inch diced onions and sauté for 4 to 5 minutes.
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Add flour and cook for 1 to 2 minutes. Do not brown.
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Add cream, half and half, salt and pepper and bring to a simmer. Cook until thick, about 5 to 6 minutes.
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Grate both cheeses and blend into the sauce. Add cooked pasta and place in a separate baking crock or a 12-inch-by-9-inch baking dish.
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In a sauté pan set on medium-high heat, add corn oil and chipotle chili powder. Heat for 30 seconds until it starts to smoke.
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Remove from stove and quickly stir in the breadcrumbs. Sprinkle the crumbs over the pasta and place back in a 350-degree F. oven for 15 to 20 minutes, until slightly golden brown and crisp.
