Author Notes
A delicious spin on the classic comfort food, curated by Seven Lions Executive Chef Patrick Russ —sevenlionschi
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Ingredients
- Cheese
-
2000 grams
Manchego
-
2000 grams
White Cheddar Cheese
-
12 quarts
Half and Half
-
200 grams
Shallots
-
20 grams
Iota Carrageenan
-
12 grams
Xanthan
-
1500 grams
White Wine
-
90 grams
Butter
-
160 grams
Garlic
- Macaroni
-
2 tablespoons
Green onions
-
1 tablespoon
Garlic, thinly sliced
-
2 ounces
Jumbo lump crap meat
-
1/8 cup
White wine
-
1.5 cups
Cheese sauce
-
1/8 cup
Heavy cream
-
1/2 teaspoon
Old Bay
-
4 ounces
Garganelli pasta
-
Lemon juice
-
Salt
Directions
- Cheese
-
Sweat the shallot and garlic in butter.
-
Deglaze with white wine.
-
Add half and half and bring to a boil.
-
Add iota carrageenan, xanthan and salt.
-
Whisk in cheeses.
-
Blend in batches on high for two minutes at a time, adjust.
- Macaroni
-
In a pan, sweat the garlic and green onions.
-
Add lump crab meat and deglaze with white wine.
-
Once the pan of white wine is reduced by about 80%, add the cheese sauce and heavy cream.
-
Add pasta and old bay seasoning.
-
Adjust seasoning with lemon juice and salt.
-
Mix with cheese and enjoy!
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