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12
12
1
3
3
1
1
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1/2
2
2
8
2
2
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oz
oz
cl
T
T
c
---
t
T
T
oz
t
t
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Macaroni
Cheese (1)
Poblano Chili (2)
Garlic
Butter
Flour allpurp.
Milk
-- Flavoring
Chili Flake (3)
Sour Cream
Mustard, grainy
Tomato Sauce (4)
Paprika
Salt
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Prep - (45 min - 25 min work)
- Cook MACARONI al dente in salted water the usual way. Drain,
return to the pan and tumble with a good dash of Olive Oil so it doesn't
stick together.
- Grate CHEESE on the large grater holes.
- Blast CHILI black with your
Kitchen Torch and brush skin off under running water.
- Cut Chili into short narrow strips. If you did not blast off
the skin, very narrow strips.
- Crush GARLIC and chop fine.
- Mix all Flavoring items.
Run - (40 min - 20 min work / do-ahead)
- Preheat Oven to 375°F/190°C.
- Have All items measured and ready, including splitting the
Cheese into 2/3 and 1/3 containers. Final steps need to go fast.
- In a large sauté pan (3-1/2 qt) or similar, heat Butter
until foamy (I brush the baking dish with butter as is melts). Sprinkle
with the Flour and fry over moderate heat stirring until flour is
light blonde.
- Take off heat and stream in Milk while stirring well. Place back
on moderate heat and cook stirring until the sauce thickens.
- Stir in Macaroni and Flavoring mix and tumble. Stir in
2/3 of the Cheese in several hands full and tumble until all is
evenly mixed and cheese is just melted.
- Immediately pour into a 7x11 inch (18x28 cm) baking dish and top evenly
with the remaining Cheese.
- At this point the dish can be let cool, covered with plastic film, and
refrigerated overnight.
- Slide into the oven and bake until the Cheese Topping is lightly
browned and Macaroni is sizzling hot, about 20 minutes.
- Serve hot.
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