Anyhoo, Fleming’s Macaroni and Cheese was a huge hit with the family . . . again. Hubster looked it up online--doncha just love the Internet?!--and found three similar, but different recipes. We went with this one from food.com.
Hubby is the chef on this recipe!
The pasta we used looked like an octopus arm with suction cups. J
If you want more heat with the bread crumbs, add up to 1 more teaspoon of chipotle powder.
And this recipe is E-V-I-L!! Roughly, one cup of this mac and cheese is almost 1,000 calories! You have been warned!
Fleming’s Steakhouse Chipotle Cheddar Macaroni and CheesePasta:
1 lb pasta (cavatappi or curly, or a sturdy large shape.)2 tsp. salt
1 Tbls. vegetable oil
¾ cup diced onions (green onion, leeks or shallots)½ cup butter
3 Tbls. flour
2 cups heavy cream
3 cups half-and-half
2 tsp. kosher salt
1 tsp. ground white pepper
¾ lb smoked cheddar cheese; grated (it’s a white cheese) each pkg was 7 oz, so we used all 14 oz.
¼ lb cheddar cheese, grated
1 Tbls. vegetable oil1 tsp. dried chipotle powder (gives heat, but not much flavor)
¾ cup panko bread crumbs
Preheat oven to 350 degrees F.
In 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 large sauce pot over medium heat. Add onion and sauté for 4-5 minutes. Add flour and cook 1-2 minutes 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 minutes. Blend cheese into sauce (cheese will thicken it even more) and add cooked pasta.
Pour pasta and sauce into 9 x 12 - inch baking dish.
In a sauté 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 minutes until golden. Cool slightly before serving.