Grown Up Mac and Cheese Topped with Spicy Shrimp

Who Doesn't Love Mac and Cheese especially when it appeals so much to our childhood. The comforting luscious flavours of the melting cheese and Al dente pasta. Guess What ! Chef Jason has developed a Grown up Version to appeal to the Bigger Kid in us with spicy shrimp and a pepper gastric with bacon and trimmings.  This is a must Try.

Chef Jason.

Grown up Mac and Cheese

·         3 Cups Boiled Elbow Pasta

·         3 Tbsp of Veg Oil 

·         2 ½ Tbsp of Flour

·         2 Cups of Heavy Cream

·         1 Cup of Milk

·         3 Oz Shredded Cheddar cheese

·         2 Oz Brie Cheese

·         2 Oz Mozzarella Cheese

·         2 Oz of Cream Cheese

·         1 Tsp of Paprika

·         ½ Tsp of Minced Fresh Rosemary

·         Salt and Black Pepper to taste

Method

Place veg oil in sauce pan over medium heat. Add the flour and stir until flour cooks out for approximately 1 ½ mins . Add the cream and milk and bring to a bubble. Add the cheeses and gently mix into the heated cream. Cook for 2 minutes until cheese are melted through and remove from heat. Add the spices and mix through. Taste and once satisfied let sit.

Combine some of the pasta with the sauce and place in a single serving tray, top with crispy bacon, bread crumbs and cheese and place to bake at 350 for 12 minutes until crispy

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Spicy Shrimp

·         8 Each Shrimp

·         1 Tsp Salt

·         ½ Tsp Black Pepper

·         ¼  Tsp Chili Powder

·         ¼ Tsp Paprika

·         1 Tsp of Chopped Fresh Parsley

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Method

Place clean and deveined shrimp into a small bowl, season with spices and herbs.

Let marinate for at least 10 minutes.

In a hot skillet pan, add 3 tbsp of vegetable oil and sauté shrimp until cooked.

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Harbanero Pepper  Gastric

·         1 Tbsp of Oil

·         1 Tsp of Minced Garlic

·         1 Tsp of Minced Onion

·         1 Tsp of Mince Celery

·         ¼ Tsp Harbanero Pepper Minced

·         ½ Cup White Vinegar

·         ½ Cup White Sugar

Method

In a small sauce pan, add the oil and heat with garlic, onion and celery. Sauté for 30 seconds. Add the pepper followed by the vinegar and sugar. Bring to boil and then remove from heat. Let cool and use this to spoon over shrimp sparingly before it goes out to customer.

Plating

To plate, place 4 large shrimp atop the baked pasta and sprinkle with additional chopped parsley and bacon and drizzle on pepper gastric. Serve and enjoy.