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Chef Kurt’s Mac and Cheese

MSU Corporate Chef Kurt Kwiatkowski

Chef Kurt’s cooking up a side for the BBQ this weekend:

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Chef Kurt’s Mac and Cheese

2 Tablespoons olive oil

1 cup shallot, diced

3 cloves of garlic, minced

1 cup white wine

2 quart heavy cream

1 teaspoon dried oregano

1 Tablespoon paprika

2 Tablespoons of your favorite BBQ seasoning

2 teaspoon Sriracha sauce or your favorite hot sauce

1 cup Parmesan cheese

Salt and pepper to taste

1½ cup sharp cheddar cheese, grated

1½ cup mild cheddar cheese, grated

1 pound of your favorite pasta noodles, cooked

3 Roma tomatoes diced up

12 oz. cooked bacon chopped up

**2-3 c. mixed Panko or seasoned breadcrumbs (optional)

Heat oil on stove top in stock pot and sauté shallots for 3-5 minutes, add garlic and sauté for one more minute.

De-glaze with wine, then add cream, oregano, paprika, BBQ seasonings and reduce. Cook over medium low heat for about 30 minutes until reduced to about 5½ cups.

To this hot mixture add the cooked and drained noodles, tomatoes, bacon and grated cheeses, and then mix until cheeses are melted. Taste for seasoning and adjust as needed. Set aside.

Spray individual dishes or one large baking dish and add the noodle/sauce mixture to the dish, top with the bread topping. Place back in the oven at 350 degrees for 10-15 minutes or until mixture is bubbly and toasted on the top.

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