Review: So I finally found a recipe that I can modify as much as I'd like and have it turn out awesome. It starts with a basic roux, then add milk and thicken, add 1 pound of cheese and some chipotle powder and garlic salt. Then mix in drained pasta and top with cheese and chipotle. It's simple, quick, and easy. The best part about this recipe is that it's so customizable. For some reason, the chipotle pepper disappeared from my house so I used Emril's seasoning instead and it worked. I've also used different cheeses. Once I used Australian 9 mos. aged Cheddar and Swiss gruyere. Then I decided to mix it up and try a three cheese with Vermont White Cheddar, Smoked Gouda, and Swiss Gruyere. It's so much fun to experiment with different cheeses.
Vermont (Black Rind) Gouda (Orange Rind) and Swiss (Tan Rind)
The results do strongly vary depending on the cheeses used not only with taste but also consistency and amount of grease. I found when I used the Australian Cheddar, it came out much more oily than when I used the Vermont and Gouda. That may also be because Cheddar is so oily that since I cut the amount in half and substituted Gouda for it, it came out less oily. The cheese is more stringy and smooth rather than congealed which is a nice treat. My favorite part has to be the Chipotle powder however because it gives a tangy taste when you occasionally get a bigger taste of it and then the heat kicks in about 3 seconds later. It's kinda funny watching people eat it because you can tell exactly when it hits them. It's not too hot, but it'll heat up your mouth. Just the way I like it.
Aftertaste: Like before, the immediate aftertaste of it being spicy is nice, and then later it still sticks around as a pleasant taste.
Aftertaste: Like before, the immediate aftertaste of it being spicy is nice, and then later it still sticks around as a pleasant taste.
7 minute test: It stays pretty smooth even after some time. It also reheats very well. It can congeal when you reheat it however, but the best part is you just give it a stir and it gets smooth again.
Advice: The cheeses are the fun part to experiment with. I still have to try a mozzarella Romano Parmesan mix with some garlic cloves and basil. Or perhaps a Pepper Jack, Asedero and Sharp Cheddar mix with Jalapenos. That's what I love about it. It's a base recipe to play around with.
Rating: 9 when you use Chipotle Pepper, Gouda, Vermont White Cheddar, and Swiss Gruyere. Although it can get better if you find the modifications that suit you. The recipe is in the comments.
Ingredients
ReplyDelete• Butter or vegetable oil, for baking dish
• 12 ounces penne
• 1/4 to 1/2 teaspoon chipotle chile powder
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 16 oz Cheese Shredded
• 2 oz Cheese Shredded for topping
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder
Directions
1. Preheat oven to 350 degrees. Butter or oil a 9x13 Pyrex Dish
2. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour to form a roux. Continue whisking and cooking for 2 minutes.
3. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
4. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
5. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
6. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Check it out! I got to go to the actual source of the recipe 600 miles away! http://themacaroniandcheeseblog.blogspot.com/2013/05/beechers-handmade-cheese-worlds-best.html
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