Fleming’s Chipotle Macaroni and Cheese

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)

 

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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.

Remove from heat and add bread crumbs and toss well to season evenly, reserve.

 

In a sauce pot, add 2 tablespoons oil and heat until it shimmers.

Add leeks and cook until translucent. Reduce heat to a medium and slowly add flour, stirring constantly.

 

Cook for 3 minutes. Slowly add half and half while stirring constantly.

Add heavy cream and bring to a low boil.

Reduce heat to low and slowly add cheeses and incorporate with a whisk. This is your cheese sauce.

 

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.