Spicy Mac and Cheese
Howard Purdy Purdy
ingredients
- 7 tbsp butter
- 4 tbsp flour
- 2 cups half and half
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tsp crushed red pepper flakes
- 1 tsp hot pepper sauce
- 8 oz grated Parmigiano Reggiano cheese
- 1 pound elbow macaroni
- 1 clove chopped garlic
- 4 oz grated cheddar cheese
- 4 oz grated Fontina cheese
- 4 oz gruyere cheese
- 1/2 cup bread crumbs
- 1 tsp Cajun seasoning
directions
- 1
In a heavy sauce pan melt 4 tbsp of butter over low heat. Add the flour and stir to combine. Stir constantly for 3 minutes. Turn up the heat to medium and whisk in the cream little by little. Cook until thickened (4 to 5 minutes) stirring frequently. Remove from heat and season with salt, pepper, red pepper, hot sauce and 4 oz of parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
- 2
Preheat oven to 350 degrees.
- 3
Cook macaroni according to directions to al dente. Drain and in the same pan add 2 tbsp of butter and garlic and stir. Add the white sauce and stir. Set aside. In a 3-quart baking pan grease the sides with the remaining butter. Combine the 4 oz of remaining cheeses in a bowl and toss to combine.
- 4
Place 1/3 of the macaroni in the bottom of the pan. Top with 1/3 of the cheese mix. Repeat. Combine 1/2 oz of grated parmesan, bread crumbs and Cajun seasoning and mix. Sprinkle over the macaroni and cheese. Bake in the oven for 45 minutes.
Source: Howard Purdy
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