June 16, 2011

Fleming's Macaroni and Cheese

Jordan's job comes with some fabulous perks.
A few weeks ago we got to go to dinner with one of the guys he has been working with and he took us to Fleming's.
Everything I ate was fabulous, but the Macaroni and Cheese was the best I have ever had.
I found the recipe online and tried it out.
It was so tasty & I am so glad we have a whole pan full of the stuff so I can nibble on it for the rest of the week!
I have been searching for a 'go to' mac & cheese recipe & here I have found it.
Fleming's Macaroni and Cheese:
1 lb pasta (cavatappi or curly) ---I found it called "Twists"
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2-inch dice
1/2 cup butter 
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups half-and-half
2 teaspoons salt
1 teaspoon white pepper
3/4 lb smoked cheddar cheese, grated
1/4 lb cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon dried chipotle powder (chipotle chili powder)
3/4 cup panko

1. Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes

2. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.

3. Melt butter in a large sauce pot over medium heat. Add onions and saute for
4-5 minute.

4. Add flour and cook 1 - 2 minute but do not brown.

5. Add cream, half and half, salt and white pepper.

6. Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.

7. Pour pasta and sauce into a 9 x 13" baking dish. Reserve.

8. In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.

9. Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.

Another great recipe I've recently tried out is something totally out of the ordinary for me.  Our friends left us with a fridge full of free food {at least them moving left us with one advantage}.
One of the items was 8 packets of ahi tuna steaks.  I found this Teriyaki Tuna recipe and it was scrumptious!
Teriyaki Tuna:
1/2 cup teriyaki sauce
1 1/2 pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

1. Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

2. Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil.  Use teriyaki sauce, don't throw it out (see step 3). Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown (approx. 3 minutes), flip the steaks, and cook until browned on the other side (approx. 3 minutes). The center will still be slightly red. Season with sea salt and pepper.

3. While steaks are cooking, pour teriyaki sauce into small saucepan and bring to slow simmer.  Once you've removed the steaks from large skillet pour the teriyaki sauce into the skillet to pick up leftover drippings.

4.Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the teriyaki sauce as a dipping sauce.

Hope you'll try these out so your stomachs can be as happy as ours have been.  :)
P.S.  Somebody likes to sleep on their back...


faith said...

I think I'm going to have to try that macaroni & cheese! That looks really good. Although, I don't know if the kids would go back to kraft after that. :)
And those pictures of Cadbury are really cute!

PS does this mean your back from your trip, already?

Elisabeth said...

i love mac & cheese. i must try this recipe!! Looks delicious!

Owen <3 Alyssa said...

I made your mac & cheese recipe tonight for dinner...it was so yummy! Thanks for sharing!

willie and camie shill said...

we LOVE homemade mac and cheese, thanks for sharing this recipe!