This crazy mix of ingredients blends the hot, with jalapenos, cayenne and chili pepper with a little cool and sweet in the form of vanilla ice cream and strawberry jam. A mac and cheese for those adventurous at heart!
Directions for: Fire and Ice Mac and Cheese
Ingredients
2 Tbsp butter
1 Tbsp flour
1 cup heavy cream
cup Parmesan cheese
3 cups Cheddar cheese
2 cups elbow pasta, cooked
1 cup pasteurized processed cheese spread, cubed
4 cups vanilla ice cream
1 tsp chili powder
1 tsp cayenne
2 Tbsp hot sauce
3 jalapenos
1 cup sugar
1 cup water
cup corn syrup
Oil, for frying
cup white Cheddar, shredded
1 cup flour
Salt and pepper
3 eggs, beaten
4 cups panko breadcrumbs
Strawberry jam
Directions
1. In a medium pot melt butter. When the butter starts to bubble, lightly sprinkle the tablespoon of flour into the pot. Stir for one minute, and reduce heat to low. Pour in heavy cream and whisk. Once fully incorporated add in only half of the Parmesan, and 2 cups of the cheddar. Stir, and add in the cooked elbow pasta. Prepare a well-greased casserole dish with non-stick spray. Add the cubed cheese spread to the pot and stir until melted. Pour the mac and cheese into the casserole dish and smooth out with the back of a spoon. Place in the fridge overnight.
2. In a shallow freezer safe pan, place in two scoops of the ice cream. Sprinkle half of the remaining cheddar cheese, and half of the chili powder, and cayenne. Drizzle hot sauce over the top. Add the other two scoops of ice cream and press it all down into the edges of the pan. Add the rest of the cheddar cheese, chili powder, and cayenne. Use a pallet knife to smooth the ice cream over in the pan. Cover with a piece of parchment paper and press down to remove any air bubbles. Set in the freezer overnight.
3. Chop up 2 of the jalapenos into a fine dice. Slice the last jalapeno on the bias, for the garnish. Add the finely diced jalapenos, sugar and water into a pot and bring to a boil. Reduce heat to simmer and add the corn syrup. Stir for another 3 minutes. Remove from heat and cool.
4. Preheat deep-fry oil to 425F (220C). Preheat oven to 350F (175C).
5. Line a baking tray and scoop the remaining Parmesan cheese in the middle. Smooth it out with the back of a spoon. Sprinkle the white cheddar cheese over the Parmesan. Pat it down flat. Place in the oven until golden brown, about 5 minutes. Allow the cheese to cool and then cut into 4 triangles.
6. Remove the mac and cheese from the fridge. Using a round 3-inch cutter punch rounds out of the casserole dish. Place onto a lined baking sheet. Continue until you have 4 rounds. Save any extra mac and cheese to enjoy later on!
7. Set up your breading station. In one pan, place the cup of flour with a pinch of salt and pepper. In another, fill with eggs. Fill a third pan with the panko breadcrumbs.
8. Take a round of mac and cheese and place into the flour. Tap off excess then dunk into the eggs. Lastly dip it in the panko. Place into the oil and fry until golden brown. Repeat until they are all deep-fried. Place into the oven for 5 minutes. Place on a wire rack to cool.
9. To assemble, drizzle hot sauce on the base of your serving plates. Place down a round of deep-fried mac and cheese in the centre. Add a scoop of spicy cheese ice cream. Spoon on jalapeno and strawberry jam. Push a cheese triangle into the top of the ice cream and garnish with a few slices of jalapeno.
See more: Cheese, Comfort Food, Dessert, Eggs/Dairy, Hot and Spicy, Pasta, Bake, Fry