Today's Cooking: Mac Daddy Mac & Cheese (Guy Fieri)

Filed in Gather Food Essential by on December 20, 2008 0 Comments

I saw Guy Fieri make this on "Off the Hook" a month or two ago, immediately printed up the recipe, wrote "Dojo Christmas Party" on it and made a shopping list. Attached the whole thing to the refrigerator door.

Last week, I removed the shopping list and made sure I had everything. Today I finally made this and it was so good.

I am not all that big on Guy himself but this recipe rocks! Big hit at the party tonight. I have to pass this on. Soooo good.

Did anyone else see him make this? I don't particularly like his regular show but I did like "Off the Hook" – it showed more of his personality, his family, and it was more fun to watch than Guy's Big Bite or Ultimate Recipe Showdown (which I thought was pretty bad – none of the cooks winning recipes were made by TGIF exactly the way they were supposed to be).

                              *  Exported from  MasterCook  *                         

                                Mac Daddy Macaroni & Cheese  

Recipe By     : adapted from Guy Fieri
Serving Size  : 16   Preparation Time :0:00
Categories    : Main Dishes                      Pasta  

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   4                    shallots — peeled
   6      cloves        garlic — peeled
   2      ts            olive oil
   6      pc            bacon — cooked
   2      tb            bacon fat — from cooking bacon
   4      tb            unbleached all-purpose flour
   6      cups          heavy cream
   2      ts            fresh thyme — chopped
   2      ts            cajun seasoning
   2      cups          pepper jack cheese — shredded
   4      cups          cheddar cheese — shredded
                        salt and pepper
   2      lb            pasta — * see note
   1      cup           panko bread crumbs
   4      tb            melted butter  

Preheat oven to 350 degrees F.   Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast for 20-30 minutes or until tender. Remove from foil and chop.   In a large saute pan, reheat reserved bacon fat over MED heat. Add roasted shallots and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream, thyme and cajun seasoning. Reduce by a third. Stir in cheeses until melted, creamy and thick. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in an 9×13 casserole dish. In a small bowl, combine the panko crumbs, diced bacon and butter. Top mac n cheese with the panko mixture and bake uncovered at same heat until bubbly and lightly browned on top, 20-25 minutes.   Serve (if you have any extra bacon, crumble it on top).                   

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NOTES : Risa's notes:  

This recipe was doubled. These are the doubled amounts.  

Original recipe did not call for the cajun seasoning. I thought it needed some other seasoning aside from thyme, salt and pepper.

Original also called for 2 tbsp fresh parsley at the end. I omitted it.  

Also, when I cook bacon, I put it on a cookie sheet and roast it at 400 for 20 minutes, turning the bacon over halfway through. Then I pour the fat into a cup or bowl and keep it, if the recipe calls for it. Makes less mess and all the bacon is cooked to perfection. If doing it this way, cook the bacon earlier so you have the oven free to make the mac n cheese.  

* Original recipe called for penne pasta. I used Wacky Mac spirals.


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