CHILI OIL MAC N CHEESE
Recipe developed and written for Starward Whisky
375g macaroni elbows, cooked in salted boiling water
6 tbs (85g) butter
2 tsp garlic powder
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed
3 cups cheese (1 cup parmesan, 1 cup gruyere, 1 cup cheddar)
2 cups panko breadcrumbs
Chotto Motto x Starward Crispy Chili Oil
Step 1. Preheat oven to 180C. Melt butter in saucepan over medium heat. Add garlic powder, cook 1 minute. Next whisk in flour, cook for a further 1-2 minutes (this is the roux).
Step 2. Slowly add milk, whisk until smooth. Bring to a gentle simmer, cook until thickened. Remove from heat, stir in Parmesan, Gruyère, Cheddar until melted (this is an important step, you dont want to add the cheese while on the heat.)
Step 3. In a large bowl combine cooked and strained macaroni elbows and cheese sauce, mix well ensuring all pasta is coated.
Step 4. For the topping, place a skillet over low to medium heat and add a couple of spoonfuls of the chili oil, mix with Panko breadcrumbs and gently toast until coated with the oil and crispy.
Step 5. Transfer mac n cheese to baking dish, top with breadcrumb mix and bake for 25-30 mins or until golden and bubbling. Allow to stand for 5mins and then serve with extra chili oil and a Starward (New) Old Fashioned
