Flemings Steak House Macaroni and Cheese Recipe. A creamy cheesy chipotle version, a steakhouse mac and cheese recipe from the Executive Chef at Flemings. Incredible with Southwestern flavor.
We had a birthday party for Bob this past Friday night.
Since it was on a weekday I had to plan an easy menu. One that I could multi-task, prepare during the afternoon and still do some things for work. Here’s the menu:
- Dill Scones with Horseradish Cream and Smoked Trout
- Olive Plate
- Cheese, Cracker and Fruit Plate
- Spinach Salad with Strawberries
- Fleming’s Chipotle Mac and Cheese Recipe
- Classic Potato Salad
- Cupcakes from Child’s Bakery
Nothing special here, just some Jarlsberg Cheese slices, Rye Krisp and Water Crackers and some herb and garlic cheese spread. But I do want to point out the plate. Our son Sean made this platter a few years ago and I love it for serving a cheese and cracker platter. The black color makes a great display and all the ingredients pop.
Let’s start with the scones. On our vacation in Oregon this summer, we stopped into a wine bar and ordered a small plate of Dill Scones topped with Horseradish Cream and Smoked Trout. It was delicious and I was bound and determined to to recreate this dish. I googled for a recipe and sure enough found one. Due to our high altitude, baking can be an ornery task here in Colorado. I have a fear of dough. I was really nervous about making these. They turned out really good and I now anticipate gaining about 20 pounds over the next few years with my new found confidence for baking.
Have you ever been to Fleming’s Steakhouse and had the Chipolte Macaroni and Cheese? It’s amazing.
Again, I turned to Google and sure enough found a recipe. This is stated to have appeared in a newspaper and to have come directly from the Executive Chef of Fleming’s. Warning: continued reading could be hazardous to your health and not for the faint of heart. It starts out with a stick of butter. This reminds me of a quote from Julia Child: “If you’re afraid of butter, use cream”. Well, the next ingredient calls for 5 cups of a mixture of half and half and cream. I was afraid, very afraid and couldn’t do it so used mostly half and half. Here’s the recipe:
- Fleming's Steakhouse Chipolte Macaroni and Cheese
- 1 lb pasta cavatappi or curly
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3/4 cup onion 1/2-inch dice
- 1/2 cup unsalted butter 1 stick
- 3 tablespoons all purpose flour
- 2 cups heavy cream
- 3 cups half and half
- 2 teaspoons kosher salt
- 1 teaspoon white pepper ground
- 3/4 lb smoked cheddar cheese grated
- 1/4 lb cheddar cheese grated
- 1 tablespoon vegetable oil
- 1 teaspoon dried chipolte chili chipotle chili powder
- 3/4 cup panko bread crumbs
- Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
- Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve
- Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minutes.
- Add flour and cook 1 - 2 minute but do not brown.
- Add cream, half and half, kosher salt and white pepper.
- Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minutes Blend cheese into sauce and add cooked pasta.
- Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
- In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs. Sprinkle bread crumbs over macaroni and cheese and bake for 20 minutes.
Next up are the sliders. By this time in the evening, I was trying to be hostess with the mostess and didn’t get any pictures of these. Where’s my professional Food and Wine Magazine photographer when I need her? You’ll have to look at the pictures from The Noble Pig website. This is where I found the recipe. LOVED these. Thanks to Cathy in Oregon for this recipe. It was a home run hit. I really think those Classic Sarah Lee rolls are the ticket for the little buns.
Along with the food, the wine was a very special part of the evening. Bob has been saving a very special bottle of 2004 Robert Mondavi Cabernet Sauvignon Reserve for his birthday. What a wonderful wine. We were threatening to suck the decanter dry, it was so good.
Another treat was a bottle of Crumbled Rock Pinot Noir from Oregon. I’ve got to start from the beginning for this part. Last year, all six of us (pictured above) traveled to Oregon for a wine tasting trip. We all fell in love with Oregon, it’s food and it’s wine. We stayed at Dundee Manor. Dundee Manor is a fabulous, and I mean fabulous Inn located in the Dundee Hills and just outside of the town of Dundee, right in the heart of Oregon Wine Country. Beautiful grounds and accommodations and oozing with hospitality and charm. Please take the time to click on this link to take a look.
This year when Bob and I returned to Oregon solo, we stayed in McMinnville to be closer to the IPNC Food and Wine Festival. We couldn’t leave Oregon without stopping in and saying hello to Dundee Manor owners, Brad and David. Being the gracious people that they are, they gave us a bottle of wine from Crumbled Rock Winery. Crumbled Rock is just up the road from Dundee Manor and the bottle was from their first vintage 2007 and was just released this year. Juliard Vineyard. What a marvelous and special souvenir to bring home to Colorado. Ya gotta love those guys.
Well of course, we saved it and broke it out as a surprise for this party! We self-timed the camera to take a group picture to send a big Thank You back to Dundee, Oregon.
Of course, we ended the food part of the evening with a flaming birthday candle in each of the brownies from Child’s Bakery while singing a rousing rendition of Happy Birthday to Bob.