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Categories:Viewed: 1 - Published at: 2 years ago
Ingredients
- 1 lb Dried Macaroni, boiled to just under al dente
- 1 stick Butter (for roux)
- 1 cup Flour
- 1/2 cup Bread Crumb
- 1 Tbs Melted Butter (for topping)
- 1/4 lb Asiago shredded (for topping)
- 1/4 lb Asiago shredded (for sauce)
- 2/3 lb Really Sharp Cheddar, shredded
- 1 cup half & half
- 1 sm Onion, chopped
- 1/2 tsp Saffron
- 1/2 lb Chorizo, cut into rounds, sauteed
- 1 Tbs Dijon Mustard
- 1 Tbs Demi Glace (optional, adds a bit of depth. Boullion would be WAY too salty... just skip it if you don't have it)
Method
- Making the Infused half & half: Scald, then simmer the half & half with saffron and onion.
- Making the Roux: Heat butter in skillet and when its hot, add flour.
- Stir constantly.
- When finished, it should be a pale tan, have a nutty smell, and be the look of wet sand.
- Making Roux into Bechamel: Slowly stream in infused half & half while whisking constantly.
- As soon as you add the first bit of liquid, itll look like its seizing but dont worry!
- The lumps will get incorporated if you keep whisking.
- When youre finished adding your liquid you should have a smooth, moderately thickened sauce.
- Making the Bechamel into Cheesy Bechamel: Add cheddar cheese and asiago 1/4c at a time, stirring very well.
- Finishing the Sauce: Mix in Dijon and Demi Glace if using.
- Stir until well incorporated.
- Test for seasoning!
- Add salt/pepper if necessary.
- Making the Topping: Mix the 1 Tbs melted butter, bread crumbs and 1/4 cup asiago.
- Its kind of hard with breading, but do your best to taste to see if the seasoning needs to be adjusted
- Prepping the Dish: Line bottom of your baking dish with chorizo rounds
- Making Mac and Cheese: Fold the cheese sauce into the macaroni, and turn into baking dish.
- Top it: Evenly sprinkle your topping over the mac and cheese
- Bake at 350 until the topping is golden brown, about 30 min
