Brûléed Cheddar Mac and Cheese
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Main
Cuisine: American
Serves: 6
- 8 ounces macaroni pasta
- 3 tablespoons butter
- 3 tablespoons flour, all-purpose
- 2 cups milk, whole
- 1 tablespoon heavy cream, (optional)
- 8 ounces Tillamook Medium Cheddar cheese, grated
- ½ teaspoon salt and pepper, to taste
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon paprika, ground
- ¼ cup creme fraiche, to top
- ¼ cup fresh parsley, chopped, to top
- 3 tablespoons chili peppers, diced, (optional)
- Pre-heat oven to 425 F.
- Prepare a baking sheet with parchment. Spray the parchment with non-stick spray or brush lightly with oil where the cheese will be placed.
- If you want perfect circles, you can use metal ring molds (like THESE).
- Sprinkle Tillamook Special Research Extra Sharp Cheddar cheese in a thin layer to match the size of the mac and cheese ramekins.
- Bake until fully melted but not browned, about 8 minutes.
- Remove to cool completely. Set crispy cooled wheels aside.
- In a medium saucepan over medium heat, melt butter.
- When bubbling, add flour and cook, stirring constantly, for about 2-3 minutes until lightly golden and nutty.
- In a steady stream, add milk while constantly whisking to keep smooth.
- Mix in cream is using.
- Bring milk to boil and then reduce to low heat simmer.
- Stir in nutmeg and paprika, along with the diced chilis.
- Add Tillamook Medium Cheddar and stir until fully melted.
- Be sure sauce stays on low heat so it does not separate.
- Cook pasta according to package directions.
- Combine pasta with sauce in warmed ramekins.
- Top mac and cheese with crispy cheese wheel, creme fraiche, and fresh parsley.
- Enjoy!
- Find more recipes on SouthernFatty.com.
Partnership with Tillamook.
Recipe by Southern FATTY at https://www.southernfatty.com/bruleed-cheddar-mac-and-cheese/
3.5.3226