Sometimes all you want is a classic macaroni and cheese - this really hits the spot for me.
Have you ever heard of Long Pepper? Native to India, long pepper was one of the first spices to reach the West. It was a dominant spice in European cuisine for centuries before being largely replaced by black pepper from the New World.
It's hotter than black pepper with warm, sweet, earthy tones, described as having notes of ginger, cinnamon, and nutmeg. Given that a classic mac n cheese bechamel sauce can have black pepper and nutmeg, we have replaced both with long pepper instead!
- 1 lb pasta of choice, cooked according to package instructions
- 1/4 cup salted butter
- 1/4 cup Spanish Signature Blend EVOO
- 1/2 cup all purpose flour
- 1 1/2 tsp kosher salt
- 4 cups whole milk
- 1 tsp ground long pepper
- 1 tsp dijon mustard (Beer & Honey Mustard from Food for Thought is great here!)
- 1 6oz block havarti cheese, shredded
- 1 6-8oz block medium cheddar cheese, shredded
- 1 8oz block aged cheddar cheese, shredded
In a large pot, melt butter; add Spanish Signature Blend EVOO and heat for 1-2 minutes. Add flour and whisk until combined. Add salt, long pepper and mustard - whisk and cook for 2-3 minutes. Pour in milk gradually, whisking in as you go to keep the mixture smooth. Cook over medium low heat, whisking frequently, until mixture starts to thicken, about 5 minutes.
Mix all three cheeses together and set aside about 1 cup for topping. Add remaining cheese to the milk mixture and whisk until cheese is melted. Add in cooked pasta and stir until pasta is covered.
Preheat oven to 350F - pour cooked macaroni and cheese into a 13"x9" glass dish. Cover the top evenly with shredded cheese.
Bake for 20 minutes, or until cheese is melted and browning slightly. Let cool for about 5 minutes or so, then serve.
