CHICAGO -- Kitty O'Shea's restaurant is the defending Golden Noodle winner! Can they win again at the Second Annual Mac & Cheese Fest?
720 S Michigan Avenue, Chicago, IL 60605
1 Cup Currants
1 1/2 cups Blanched Cauliflower
1 Table Spoon Truffle Oil
4 cups Gouda & Cheddar Bchamel (See Recipe Below)
1 Sheet Tray Croissant Dough
2 lbs. Cavatappi Pasta
Gouda & Cheddar Bechamel
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 pound smoked Gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
Pinch of freshly grated nutmeg
Salt and fresh ground pepper
In a medium saucepan, melt the butter. Add the flour and whisk over a moderately high heat for 30 seconds. Add the milk and bring to a boil, whisking continuously. Cook over a moderate heat, whisking continuously, until thickened, about 4 to 5 minutes. Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes. Season with salt and pepper.
3/4 cup cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/4 cup miso (red miso is a bit salty for truly sweet applications)
3/4 cup brown sugar
Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts. Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, about 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes). Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.
Take bechamel, currants, cauliflower, truffle oil, pasta and fold together. Place into a baking dish and top with croissant. Cook in oven at 350 for 25 minutes or until golden brown. Let cool and set up so that when you cut a piece out it holds. Once its cut drizzle Miso Butterscotch over the crust and ENJOY !