Award Winning Mac And Cheese Recipe

I always knew my mac was money, but it was nice to get an affirming 2nd place medal at the SF Food Wars Competition last week!

Here is the recipe. You may want to scale it back.

The Crusty Vermonter

Makes approx. 800 bites (you had to be there)

  • 5 pounds elbow pasta
  • 2 sticks salted butter
  • 2 sticks unsalted butter, plus more for pans
  • 12 cups panko flakes
  • 2-pound bag shredded Mexican cheese blend
  • 1 cup all-purpose flour
  • 4 teaspoons black pepper
  • 8 pinches (1/3 teaspoon?) red pepper flakes
  • 3 quarts whole milk
  • 1 quart heavy cream
  • 4 pounds Velveta
  • 3 pounds Flagship Cheddar
  • 1 pound Beehive Seahive Cheddar
  • 1 pound Beehive Promontory
  • 1/2 pound asiago
  • 1 pound fontina
  • 1/4 cup dijon mustard
  • 3 tablespoons sriracha (more or less to taste)
  • 3 pounds chorizo, cooked (recipe here)
  • 2 pounds prosciutto, finely chopped
  • 5 granny smith apples
  1. Preheat oven to 400, and cook the pasta in salted water (the only salt used in this recipe, so don’t forget). Butter four 12×20-inch aluminum pans and grate cheese while pasta cooks. Drain the pasta, reserving 3 cups pasta water.
  2. Working in 4 batches, combine 3 cups panko and 1/2 pound Mexican cheese blend in large ziptop bags, shaking to combine. In a large saucepan over medium heat, melt 4 tablespoons salted butter and integrate one batch panko-cheese blend, melting to integrate. Remove from pan and set aside, rebagging when cool. Repeat with 3 remaining batches.
  3. In a large pot over medium heat, melt the unsalted butter and add flour, red pepper flakes and black pepper, stirring constantly for 3 minutes.
  4. Whisk in milk, bring the sauce to a boil, whisking constantly and simmer for 5 minutes.
  5. Add cream, cheese, mustard, sriracha and pasta water, and turn off the burner. Stir until sauce is smooth.
  6. Incorporate the cooked pasta and chorizo, and pour into the buttered pans.
  7. Top each pan with 1/2 pound prosciutto and bake 10 minutes.
  8. Spread panko mixture across the top and bake another 10 minutes.
  9. Julienne apple over the top and serve with a side of spicy slaw or homemade pickles.

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