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Another favorite dish of ours from Fleming’s is their Chipotle Mac and Cheese. Once again I didn’t have leeks on hand, but I don’t think they changed the dish too much. The only thing I would change is not to go so heavy handed on the chipotle bread crumbs because it was a little strong, but otherwise it’s the same satisfying heavy dish we have at the restaurant haha.

Chipotle Macaroni and Cheese
(Adapted from Fleming’s)
3 tablespoons oil
1 cup leeks 1/2” diced
1/4 cup flour
1 pint heavy cream
1 quart half and half
3/4 lb. smoked cheddar cheese, shredded
1/4 lb. sharp cheddar, shredded
1 teaspoon white pepper
1 tablespoon kosher salt
1/2 cup panko bread crumbs
1 tablespoon dry ground chipotle pepper seasoning
Pasta (cavatappi or traditional macaroni)
In a hot, dry sauté pan toast the chipotle seasoning for 30 seconds.
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Remove from heat and add bread crumbs and toss well to season evenly, reserve.
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In a sauce pot, add 2 tablespoons oil and heat until it shimmers.
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Add leeks and cook until translucent. Reduce heat to a medium and slowly add flour, stirring constantly.
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Cook for 3 minutes. Slowly add half and half while stirring constantly.
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Add heavy cream and bring to a low boil.
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Reduce heat to low and slowly add cheeses and incorporate with a whisk. This is your cheese sauce.
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Cook your preference of pasta and shock in cold water (cavatappi or traditional macaroni is always a good choice).
For every 4 oz pasta, heat 6 oz of sauce in a pan. Mix sauce with pasta, place in casserole dish and sprinkle with reserved chipotle bread crumbs. Bake in oven at 350 degrees for 10 minutes.
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