macandcheese.tex

\section{Fleming's Macaroni and Cheese}
\begin{recipe}

\pre{
    This is the actual recipe for a favorite side-dish from Fleming's Steak House in Boston. The recipe was published on the web by their head chef.
    Don't use sharp or extra sharp cheddar, or it will be a little grainy. 
    If you can also throw in 3 slices of American cheese, the final dish will be much creamier.
}

\ingredients{
    1 & box cavatappi pasta \\
    2 & teaspoons salt \\
}

Bring one gallon of water to boil. Add 2 teaspoons salt and cook pasta very al-dente - no more than 5 minutes.

\ingredients{
    \sfrac{3}{4} & cup onion, small dice \\
               1 & stick unsalted butter \\
               2 & tablespoon flour \\
}

In a dutch oven, sauté onions in butter over medium heat. Add flour and cook for one minute.

\ingredients{
    2 & cups heavy cream  \\
    2 & cups half and half \\
      & dash of hot sauce \\
}

Add cream, half and half, kosher salt and white pepper to the dutch oven and bring to a simmer.

\ingredients{
    1\sfrac{1}{2} & pound sharp (not extra sharp) cheddar cheese \\
    3 & slices American cheese \\
    1 & tablespoon liquid smoke \\
}

Still in the dutch oven, blend grated and sliced cheese into sauce until melted. Add pasta.

\ingredients{
               1 & teaspoon veg oil \\
               1 & teaspoon chipotle powder \\
    \sfrac{3}{4} & cup panko bread crumbs \\
}

In a separate pan, sauté oil and chipotle powder over medium-high heat for 30 seconds. Remove from stove and stir in bread crumbs.

Sprinkle bread crumbs over the pasta and bake in the dutch oven for 15-20 minutes at 350\degree{}.

\tip {
    If you need to reheat, try 3-4 minutes in the microwave at 30 percent power, so the sauce doesn't break.
}

\end{recipe}