Ingredients
- 4oz Béchamel (See Related Recipes)
- 7oz Heavy Cream
- 1/2 Shallot (Brunoised, or very finely diced)
- 1 Tbsp Sriracha
- 1 tsp Dijon Mustard
- 2 cups Shredded cheddar cheese, more for topping (See notes)
- Enough cooked pasta to loosely fill the baking dish
- Breadcrumbs
- Butter , cubed
- Salt to Taste
Instructions
- Preheat oven to 400 Fahrenheit or or 205 Celsius
- In a cold pan add the Béchamel, heavy cream, shallot, siracha, dijon, and a pinch of salt to a sauce pan and put over medium heat, medium high if you are paying attention to it.
- When it starts to bubble, mix everything, when it starts bubbling all over, take off heat and add the cheese.
- Taste for salt, add some sriracha if it tastes too rich or theres no heat, add some more shallot if you don’t taste it at all, add some more cream if its overly thick or dry.
- Add the cooked pasta and stir or toss to combine, pour into the baking dish thats sitting on a baking tray.
- Cover the baking dish with a light covering of bread crumbs, then a thin layer of cheese, then another thin layer of breadcrumbs then crumble the butter onb top.
- Bake until the edges of the baking dish are bubbling and the top is golden brown.
Notes
- May need slightly less cheese, I always did 2 good handfuls when I made this in a restaurant.
- You can replace the cheese with whatever you want.
- The scale of this recipe might seem weird but its from a steakhouse, this was the portion for a single order of baked mac and cheese.
