Who doesn’t love Mac and Cheese? Let’s all admit, Mac and Cheese is a staple if you have kids. But even though it’s a “kid dish”, sometimes I want it too! That’s why my Mac and Cheese has to blow me away with amazing flavor if it’s going in my body. (I know you feel the same) In this recipe, I used strips of salami and Takis Fuego chips, in honor of my little Chef Takis.
Try this recipe for your family and I promise it will make you a star.
Ingredients: serves 8-12
- 6 cups of elbow macaroni (cooked al dente)
For the Roux:
- 1/2 stick butter
- ¼ cup flour
- 2 cups milk, room temperature
- 1 cup heavy cream, room temperature
- 1 tsp salt
- 1 tsp pepper
- ½ cup Parmesan cheese
- 2 cups sharp cheddar cheese
- ¼ cup sliced salami
- ¼ cup Takis Fuego chips.
For the roux, melt the butter and add the four in a sauce pan. Then slowly add the room temperature milk.
Once you add the milk to the butter and flour mixture, add the heavy cream and mix with a whisk until it thickens to coat the back of a spoon. Add the salt and pepper at this step.
Drain the elbow macaroni and have it ready.
In an a baking dish, layer the white sauce, pasta then shredded cheddar cheese and Parmesan cheese.
Continue to layer the pasta, sauce and cheese.
This is the magical part. Slice salami in thin strips and place them on top. Then mash up Takis Fuego Chips and add those on top. The flavor combination makes this dish go BOOM!
Sometimes dinner at the fire station shows me something new. That’s why I love going there for dinner. Fire fighter Jay showed me a trick with his Mac and Cheese and I will always use his layering technique. Thanks Jay!