Ingredients:
Toppings:
1x onion
2-3 chorizo sausages or slices of prosciutto
1x container baby tomatoes
1x bunch green onions
1x container parmesan chips
1x bag truffle potato chips
1x bottle hot sauce
1x container seasoned breadcrumbs
1x container truffle zest
1x container microgreens
1x container hot pickled peppers
Mac & Cheese
500g elbow noodles or another short pasta
2 ½ cups grated medium cheddar cheese
1 ½ cups grated gruyere cheese
1 ½ cups milk
1 tbsp flour
1 tsp dijon
¼ tsp garlic powder
Splash hot sauce
Salt and pepper
Servings: 6-8
Preparation: 60 minutes
Total Time: 75 minutes
Kitchen Equipment: large wooden board, 6-8 bowls, spoons, small bowls for toppings
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Instructions:
Start by preparing the toppings:
- Cook onions by slicing and placing on a baking sheet with 2-3 tbsp olive oil, salt and pepper. Roast at 400F for 25-30 minutes, tossing halfway through, until golden and a bit crispy.
- Cook chorizo sausage by removing from the casing, break it up in the pan and saute until done.
- Mix 1 cup breadcrumbs with 1 ½ tsp olive oil and spread on a sheet pan. Bake at 400F for 5-8 minutes until golden (check at 5 minutes as toasting time is oven dependant)
- Chop tomatoes
- Chop green onions
- Crumble parm chips
- Crumble truffle potato chips
- Set out hot sauce, truffle zest, microgreens
Make the mac and cheese on the stovetop:
- Cook the noodles, drain and set aside
- Add the milk to the pot and warm on medium for about 5 minutes
- Whisk in the flour until no lumps remain and cook another minute
- Add cheese, garlic powder, mustard and dash of hot sauce and stir until smooth
- Cook 2-3 more minutes on low and then remove from heat, adjust seasoning (salt & pepper) and then stir in noodles.
Pro Tips:
- Mix and match ingredients based on your own tastes
- Switch out any fresh ingredients based on what you can find in season or what you have in the fridge
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