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Tailgate Gourmet: Chef Adam Cole’s Mac & Cheese

Tailgate Gourmet: Chef Adam Cole’s Mac & Cheese: Maple Block Meat Co.

Maple Block Meat Co.

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

Chef Adam Cole of Maple Block Meat Co. in Culver City knows a thing or two about good barbecue. And what would a good meat plate be without some mac and cheese to go with it? Below, Cole has shared a decadent and drool-worthy recipe that’s sure to elevate your game day snacking.


Macaroni & Cheese

• 1 lb of macaroni
• 3 tbsp butter
• ¼ cup vegetable oil
• 2 lb onions, yellow (sliced ¼ inch thick)
• ¼ cup all-purpose flour
• 1 quart milk
• 1 tbsp kosher salt
• 1 tsp black pepper, finely ground
• 1 tsp paprika
• ½ tsp mustard powder
• half a nutmeg, grated
• 1.5 lb white American cheese, grated

Directions

In a medium sauce pot, heat butter and vegetable oil over medium low heat. Add onions and sweat over medium low heat, covering with a lid. Stir often. Continue sweating onions until they are very tender, melting and falling apart. This should take 30-45 minutes. Add flour and stir constantly with a whisk or flat bottomed wooden spoon to prevent from sticking for about five minutes. Once onion and flour mix has thickened, add milk and turn heat up to medium high. Stir with whisk to prevent from scorching. Bring milk to a full simmer. Continue simmering until thickened into property consistency (about 10 minutes). Remove from heat and puree until smooth in blender. Transfer back into sauce pot. Add all dry spices and seasonings and whisk to fully incorporate. Add cheese to sauce, a little at a time, and whisk to incorporate and melt completely into sauce. Hold on stove warm. In a separate pot, cook macaroni in boiling salted water. When pasta is al dente, strain into colander. Once all excess water has drained from pasta, transfer pasta back into the pot you cooked it in. Add cheese sauce to pasta (equal amounts of pasta and sauce) and return to pot to medium heat. Stir often to incorporate cheese sauce and pasta and heat to desired temperature. Add more sauce if needed, to desired consistency. Optional: Garnish with crushed cheese crackers and shaved chives.


RELATED: How to Braise Perfect Italian Pork Meatballs in Red Sauce


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