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Macaroni Cheese 73

Make Macaroni Cheese 73 at home with Chiocciole Pasta, Flour, Whole Milk, Heavy Cream, and Extra Sharp Cheddar Cheese Shredded. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 5 tbsp
• 3 cup
• 2 cup
• 1/2 lb
• 1/3 lb
• 1 stick
• 2 tbsp
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Wipe poblano peppers with olive oil, and roast in 500F oven until charred on all sides.

2. 2

   Remove skin and seeds and do a rough chop.

3. 3

   Cook bacon until you can crumble into non-uniform sized pieces (but not overdone).

4. 4

   Set aside, and reserve drippings.

5. 5

   Make topping by combining bacon drippings, panko, cheddar and Parmigiano.

6. 6

   Set aside.

7. 7

   Cook pasta according to package instructions, being careful to only cook about half way, and rinse with cold water when finished.

8. 8

   Set aside.

9. 9

   Reserve some of the pasta water in case needed later.

10. 10

    Warm milk and cream in a saucepan.

11. 11

    Add onion slice, bay leaf and peppercorns.

12. 12

    Bring to soft boil then remove from heat for 15 minutes.

13. 13

    In separate saucepan, melt butter.

14. 14

    Whisk in flour to form a blonde roux.

15. 15

    Strain milk into roux and whisk to blend completely.

16. 16

    Cook until thickened, and remove from heat.

17. 17

    Added shredded cheeses to milk mixture, and whisk until melted.

18. 18

    Season according to taste.

19. 19

    Mix in poblano strips and bacon pieces.

20. 20

    Add pasta to cheese sauce, gently stir to fully coat.

21. 21

    If too thick, added a small amount of pasta water.

22. 22

    Pour into buttered dish, and top with breadcrumb mixture.

23. 23

    Bake at 400F until top is browned slightly (about 20 minutes).

24. 24

    Let sit for 10-15 minutes and top with parsley and smoked paprika.