As a chef, most people think I go home after a long day of work and eat high-end meals to satisfy my late night hunger pangs. However most chefs I know have a weak spot for some instant products. High on that list is ramen as well as macaroni and cheese. I have been known to agree. It’s quick, it’s food, it gets the job done. I am not one to like functional food, but it has played a star role in allowing me to continue on with my mission of feeding the masses under strenuous circumstances.
It can get boring. There are nights when it hits you that you spent an entire day paying minute care to ingredients such as 5-year-old parmesan, grass-fed pork belly, perfectly ripe apricots, fresh ground cardamom… Only to eat an entire blue box modified food starch, buttermilk solids and yellow number five. Some nights when I have felt a little frisky I have added in a few grinds of black pepper or a sprinkle of cayenne pepper.
I thought for Our Growing Edge this month I would go a bit farther and come up with a way to inject some life into a quick pantry staple. Our host this month is Hannah from Love the Little Bakery. She is a young self-taught baker that tries until she gets it right. My experiment is not really in the baking realm, but I do hope our host can appreciate it. My entire thought process was to use lower key ingredients to create something very tasty. Without further ado I would like to walk you through my version of Mexican Mac and Cheese.~~~
To do this “gourmet” style I would use a high-grade pasta, homemade cheese sauce, craft mexican chorizo, corn cut fresh from the cob, fresh garlic, homemade spice mix and real mexican queso. Either way, this dish was ridiculously good tasting. It would be great in small portions for parties or one giant bowl for midnight splurges.
None of the brands in the pictures are endorsements, I used what I had, other brands would likely work just as well. I do hope this inspires all you readers out there to think (please forgive the pun) outside the box. As they say in Mexico, “Provecho!”.
Until next time…