Queso Blanco Mac N Cheese With Corn And Chicharrones As Made By Victor Ramos Recipe By Tasty

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

Steps:

• In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
• Add the water to a medium pot and bring to a boil.
• While the water heats up, chop the cauliflower into small pieces.
• Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
• In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
• Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
• Scoop into serving bowls and garnish with parsley.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x 13 x 2-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the shells and cook until nearly al dente, then drain.
• Stand an ear of corn upright on a cutting board and run a knife down the side to cut the kernels off. Repeat with the remaining ears. Set the kernels aside.
• Add the corn cobs to a 4-quart pot with the milk, half-and-half, garlic, and shallots. Bring to a simmer over medium-low heat and cook for 20 minutes to infuse. Remove the pot from the heat, strain through a fine-mesh sieve into a large bowl, and discard the solids. Let cool for 10 minutes. Rinse out the pot.
• Melt the 6 tablespoons of butter in the same pot over medium heat. Add the corn kernels and sauté until beginning to caramelize, 3-4 minutes. Remove ½ cup of corn and set aside. Add the corn-infused milk mixture and a pinch of salt and cook for another minute, until starting to bubble and thicken slightly.
• Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a clean large bowl, using a wooden spoon to extract as much liquid as possible from the corn pulp. Rinse out the pot.
• In a medium bowl, combine the mozzarella, Gruyère, white cheddar, and Monterey Jack cheeses and mix well.
• Add the remaining 2 tablespoons butter and the flour to the pot. Cook over medium-low heat, whisking constantly, until the roux is light golden, 1-2 minutes. Add the corn cream and cook, whisking frequently, until thickened slightly, 3-5 minutes.. Gradually add 1¾ cups of the cheese mixture and whisk until smooth. Season with the white pepper and remove the pot from the heat.
• Add the chicharrones to a food processor or blender. Process until broken down into coarse crumbs.
• Add the cooked pasta shells to the prepared baking dish and pour the cheese sauce on top. Add the reserved corn kernels and half of the remaining cheese mix, then stir well to combine. Top with the remaining cheese mix and the chicharron crumbs.
• Bake the mac 'n' cheese for 25 minutes. Turn the oven to broil and cook for another 5 minutes, until the top of the mac 'n' cheese is crispy. Let rest for at least 5 minutes.
• Garnish the mac 'n' cheese with the parsley, then serve.
• Enjoy!

Steps:

• Bring 3 quarts of water to a boil in a medium pot and cook the elbow pasta. Stir occasionally for 7 minutes, or until al dente.
• In a large saucepan over medium-low heat, melt the butter completely and whisk in ¼ cup flour for 2 minutes to create a light roux. Add the milk and season the mixture with salt and pepper. Stir continuously until the sauce fully thickens. Gradually add the cheese and stir until fully combined. Finally, add the cooked pasta and stir until the noodles are well-coated.
• Remove the mac 'n' cheese from the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours.
• Heat the oil in a large pot until it reaches 325°F (170°C).
• Cut the frozen mac 'n' cheese into roughly 3-inch long sticks. Dredge the sticks in the remaining 2 cups flour, then the egg, and then the bread crumbs. Fry the sticks for 2-3 minutes or until golden brown, then drain on paper towels and sprinkle with salt. Serve immediately.
• Enjoy!

Steps:

• Bring a large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Cook for 3 minutes, then use a slotted spoon to move the cauliflower into a bowl of ice water to stop the cooking process. Drain and set aside.
• In a large saucepan over low heat, melt the butter. Add the garlic and cook for 1-2 minutes, stirring occasionally, until sizzling and fragrant. Add the cream cheese and heavy cream. Whisk until the cream cheese is completely melted and smooth. Stir in the paprika, salt, and pepper. Add the cheddar and gouda cheese to the pan and whisk until the cheese is melted and the sauce is smooth.
• Add the cauliflower to the sauce, tossing gently to coat. Stir in Frank's Red Hot Original Sauce. Garnish with parsley and additional Frank's to serve.
• Enjoy!

Steps:

• Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
• Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
• Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
• Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
• Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
• Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
• Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
• Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
• Enjoy!