Cowboy Candy Elote-Inspired Mac and Cheese
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
20 minutes
Cook Time
30 minutes
Meet your new favorite Mac and Cheese recipe. Chef Tony takes the best parts about elote and our Cowboy Candy caramelized jalapeno blend to create an easy rich and creamy with a sweet heat kick. Watch the recipe video below!
Chef Tony Reed
Ingredients
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1/2 cup hot frying oil (canola)
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2–3 Tbsp Spiceology Cayenne pepper
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1 Tbsp Brown sugar
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1 tsp Spiceology Smoked paprika
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1/2 tsp Spiceology Garlic powder
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1/2 tsp Spiceology Chili powder
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1/2 tsp Kosher salt
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1/4 tsp Spiceology Ground black pepper (optional)
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1/4 tsp Spiceology Crushed red pepper flakes (optional)
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1 lb Cavatappi or shell pasta
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4 Tbsp Butter
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3 Tbsp All-purpose flour
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2 cups Milk
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1 cup Heavy cream
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1/2 cup Queso fresco (crumbled)
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1 cup Sharp cheddar cheese (shredded)
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1/4 cup Cotija cheese (grated, for garnish)
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1 1/2 cup Roasted corn kernels
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2 Tbsp Spiceology X Derek Wolf Cowboy Candy Blend
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1 Tbsp Lime juice
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2 Tbsp Cilantro, chopped
For the Chili Oil
For the Mac and Cheese
Directions
Make the Chili Oil
Combine all the ingredients in a pot, minus the oil.
In a separate pot bring your oil to 330 degrees. Use a candy thermometer for accuracy.
Remove from heat and pour over the spice mixture in the other pan. stirring as you pour.
Allow to the spices to bloom and sizzle stir until oil becomes red. Set aside.
Make the Mac and Cheese
In a large pot, boil your pasta to al dente, drain, rinse with cold water to stop from cooking. Set aside.
In the pot you cooked your pasta, start making your roux with the butter and flour on medium heat.
Once it starts to become aromatic, slowly pour in milk and heavy cream. Stirring well to avoid any clumps. Simmer until it's nappe.
Add your cheeses 1/2 cup at a time. Stir until melted and then add more until it's gone (Keep 2 Tbsp of Cotija for garnish).
Season your bechamel with the Spiceology Cowboy Candy, salt, and corn.
Add lime juice and add pasta, stir well.
Pour into a cast iron pan and broil for 5 minutes at 500 degrees.
Remove and garnish with cilantro and cotija cheese. Drizzle chili oil and serve.
