CHIPOTLE-BACON MAC AND CHEESE

Chipotle-Bacon Mac and Cheese image

Provided by gailanng

Categories Cheese

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 teaspoons sea salt, divided
1 (16 ounce) package cavatappi pasta
2 tablespoons corn oil, divided
1/2 cup butter
1 small onion, diced
3 tablespoons all-purpose flour
3 cups half-and-half
2 cups heavy cream
1 teaspoon white pepper
3 cups freshly grated smoked cheddar cheese
1 cup freshly grated cheddar cheese
1 teaspoon ground chipotle chile pepper
6 cooked bacon, slices chopped
3/4 cup panko breadcrumbs (Japanese breadcrumbs)

Steps:

Preheat oven to 350°. Bring 1 gallon water and 1 1/2 teaspoons salt to a boil in a stock pot; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 tablespoon oil.
Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 teaspoon sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
Sauté chipotle pepper in remaining 1 tablespoon hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.

Nutrition Facts : Calories 956.9, Fat 68, SaturatedFat 40.8, Cholesterol 209, Sodium 1512, Carbohydrate 59.5, Fiber 2.6, Sugar 3.1, Protein 28