Mac and Cheese isn’t just for kids, especially on National Mac and Cheese Day

Today is National Mac and Cheese Day and you don’t have to be a kid to enjoy all the goodies of this comfort food.

Macaroni and cheese is one of those dishes you can get creative with, says Chef Oscar Padilla with Restaurant Toro in Cherry Creek.

Here’s Chef Oscar’s Bacon and Cheese recipe:

Pick up

160 gr macaroni and cheese sauce SUB

120gm cooked pasta (spiral rotini) in a bowl

Kosher salt (to taste)

Boil the water to reheat the pasta

40 grams ground chorizo

50g roasted pork belly, cut into 1 inch cubes

25 gm panko chorizo ​​crust SUB

1 ounce whiskey (Stranahan)

Before serving begins, toast panko chorizo, either in salamander or in the oven until crispy, and keep crisp panko in a “window heating lamp” (passing). You have to do this process on a daily basis.

In a skillet, cook chorizo ​​and pork belly until golden brown, top with flambée with whiskey and add mac and cheese sauce, salt and pepper. Meanwhile, reheat the pasta in a saucepan of boiling water; Once the sauce is hot, add the pasta and mix, put the mac and cheese in a hot skillet, and garnish with the crunchy chorizo ​​and chives.

Mac and cheese sauce sub

2 kg heavy cream (4.4 lbs)

560 g grated light cheddar cheese (19.75 oz)

580 grams of Velveta cheese (20.45 ounces)

30 grams (1.0 ounces) corn starch

40 g water (1.41 oz)

In a saucepan, heat the heavy cream, then add the light cheddar cheese and velveta cheese. Whisk until the cheese melts, then mix the cornstarch and water in a small bowl, then add to the cheese sauce and whisk, adding the cornstarch. Cook the cheese sauce until the cornstarch has thickened to a creamy cheese sauce (medium nape), mix with a hand mixer to make sure there are no chunks of cheese left and filter. Calm down, keep walking.

SUB . cooked pasta

1 kg (2.2 lb) spiral pasta

15 liters of water (3.96 gallons)

20 grams (0.70 ounces) kosher salt

olive oil blend 30ml (1.05oz)

In a pot, combine the water and salt, bring to a boil, once the water boils, add the pasta, cook until the pasta is al dente (cooked but firm), then drain, then put the pasta on a tray, add the olive oil, mix well and cool, as soon as Once cool, divide the pasta into bags weighing 150 g.

Panko Chorizo ​​Crumbs SUB

2100 grams chorizo ​​(finely cubed) (4.6 pounds)

460 grams Japanese panko

620g grated Parmesan cheese (Fella Frisani, a type of imitation Parmesan cheese)

In a saucepan, cook chorizo ​​over medium heat until chorizo ​​is crunchy. Once cool, put it in a robo coupe to get rid of the lumpy bits, filter the fat from the chorizo ​​with chinois, then transfer to a large tray to cool and keep. On a tray, toast the panko until golden brown at 135°C (275°F), being careful not to burn the panko, check the panko every 3-5 minutes and stir the panko, once the panko is crispy. Calm down and save. In a Robo Coupe, process the Parmesan cheese until you get the same texture as the chorizo ​​and panko, once all ingredients are softened and cooled, mix all ingredients in a bowl. Reserve to serve in the aisle or under the heat lamp to keep panko chorizo ​​crispy.

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