CHICAGO -- Traditional macaroni noodles are combined with fire roasted Pablano chilies, stuffed in a jumbo shell and smothered in For the Win (FTW) restaurant's housemade cheese sauce and topped with garlic and herb toasted breadcrumbs, smoked salt and cilantro.
For The Win Chicago
River East Center
322 Illinois St. Chicago, IL 60611
3 C. Heavy Cream
7 ounces Smoked Gouda cheese (grated)
1 pound Yellow Pasteurized Processed Cheese
2 ounces unsalted butter (melted)
1/4 tsp white pepper
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
Dice cheese into smaller pieces making it easier to melt, set aside.In a medium size sauce pot bring heavy cream to a boil. Reduce cream to a simmer and slowly whisk in pieces of American cheese and grated gouda. Keep cream and cheese over low heat until all the cheese has melted and is completely incorporated be careful to not scorch the bottom of the pot . Remove from heat. In a small bowl combine melted butter, salt, pepper, garlic powder, onion powder and cayenne pepper until completely smooth. Be sure there are no clumps. Once mixture is smooth whisk into melted cheese. Set aside until ready for use.
Yields: 5 cups
Garlic Bread Crumbs
1 C. Panko breadcrumbs
1 Tbs Italian Seasoning
3 oz. unsalted butter (melted)
Pre-heat oven to 350 degrees. Heat butter until it is completely melted. Mix breadcrumbs, italian seasoning and butter until the bread crumbs are evenly coated. Place breadcrumb mixture onto a baking sheet in a thin layer. Place baking sheet into the oven and toast until golden brown. Approx 5-10 min. Check breadcrumbs periodically to ensure they do not burn and are to your liking. Remove and let cool.
Yield: Approx 1 cup
Roasted Pablano Peppers
3 to 4 small Pablano chilies
1/4 C. Olive Oil
1/4 tsp. salt
1/4 tsp. pepper
Pre-heat oven to 400 degrees. Rub Pablano chilies with oil until evenly coated. Place chilies onto a baking sheet. Season as needed with salt and pepper. Place into oven for 15 to 20 minutes. The skin of the chilies will begin to blister and peel. Rotate chilies on tray and let cook an additional 5 to 10 minutes or until they are tender. Remove chilies from the oven and place into bowl and cover with plastic wrap to allow them to sweat. Set aside for 5 minutes. Once chilies have rested they are ready to be peeled and seeded. Remove as much of the skin and seeds as possible. The chilies may fall apart as you peel them. Try to keep as much of the chili as possible.If you prefer your mac & cheese on the spicy side feel free to leave in some of the seeds. Once the chillies are peeled and seeded take the remaining pieces and chop them roughly leaving you with 1/4" sized pieces.
Yield: Approx. 1 Cup
1C. Uncooked Traditional Macaroni Noodles
Follow cooking directions on package
13 - 15 Jumbo Shells
Follow cooking directions on package
Roasted Pablano Chilies
Cooked Macaroni noodles
Cooked Jumbo Noodles
Garlic Herb Breadcrumbs
Smoked Salt & Micro Cilantro for garnish (optional)
In medium bowl combine cooked macaroni noodles, roasted Pablano chilies and 2.5 cups of cheese sauce. Be sure that all noodles are coated evenly. More or less sauce may be added based on preference. Once all noodles are evenly coated start filling the jumbo shells with the macaroni mixture. Each shell hold about 2-3 ounces. Once all shells are stuffed place them onto a plate or serving dish. Ladle the remaining 2.5 cups of cheese sauce over the top of each shell. Finish each shell by topping it off with a nice handful of garlic toasted bread crumbs, a pinch of smoked salt and a spring of cilantro. Serve & Enjoy!
Mac Stuffed: For the Win restaurant