Stash's Mexican Mac and Cheese

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Thank you for checking out my entry.  This hardest part to figure out was, how to flavor the dish.  I got dragged into doing a Mexican mac and cheese because I had chihuahua cheese leftover from nachos.  Plus, there is also always chorizo hanging out in the fridge. There is one special ingredient, that I don't have on hand, habanero peppers.  It can be difficult to find an excuse to use these because they are damn hot.  I can also say, from personal experience, they are the most dangerous pepper to get rubbed into your eye. Past the insane heat, there is a beautiful flavor.  I'm counting on the bechamel and chihuahua cheese to cut through the heat.  The pepper is potent enough, that I don't need, or want, to dice it and fold into the dish.  Just need to make slits into the red beauty, and let the flavor steep out.  10 minutes with the bechamel should be fine.  Let's get to it. Preheat the oven to 350 Dg.  On burner one I start boiling water for the noodles.  Burner two starts melting butter in a saucepot.  Burner three is heating up to cook the chorizo. Once the butter is melted, I add an equal part of flour, and stir to make a roux.  The longer the roux cooks, the darker it becomes.  While it may seem counter intuitive, a blonder roux has more thickening power than a dark roux.  For this dish I leave it as blonde as I was in 5th grade, give or take a year (this was before I had eyebrows). With the roux done, I add milk, little salt, pepper, marjoram, and the slitted habanero.  Proper amount of milk is easy to remember- if the roux is 1 TBSP each of butter and flour, then add 1 C of milk.  If the roux ix made of 2 TBSP each of butter and flour, then add 2 C of milk- the trend continues infinitely.  The mixture comes to a simmer, then hangs out for 10 minutes.  By this time, the water has reached a boil.  I salt the boiling water, and dump in the pasta.  The chorizo is also done at this point, so I pour that off to the side, wipe the pan with a towel, and throw some butter in to make breadcrumbs. While the butter is melting, I add garlic powder, chili powder, oregano, salt, and pepper.  Once the butter has melted, I toss breadcrumbs in and brown them.  Put them off to the side.  At this point, the pasta is almost al dente, and I need to start adding cheese to the bechamel. First, it's time to check the bechamel to make sure it's a good consistency.  All it requires is the back of a spoon.  I turn burner two down to low, because I want to be careful not to break the sauce.  Since I'm impatient, I grate the cheese so it will melt quickly anyway. The noodles are perfectly cooked, so I drain them over the sink and then pat them down with a paper towel.  I want to make sure there is no water creeping into my mac, ruining the integrity of the cheese sauce. I bring the rectangular dish to the forefront.  Lay half of my noodles into the dish, and then half of the cheese sauce.  Top it with all of the red, delicious, spicy chorizo.  Then the rest of the noodles top that, followed by the rest of the cheese sauce.  Breadcrumbs follow, and into the oven for 30 minutes. The dish comes out with a crispy, bubbly top, and a spicy, cheesy filling.  Noodles are still to the tooth, and the chorizo runs like a river through it. Fresh out of the oven First slice