Cook Like A. Champion: Infusion Cooking with Ace by Champion Ace

Author:Champion, Ace [Champion, Ace]
Language: eng
Format: azw3
Published: 2018-12-17T16:00:00+00:00

Italian/Canadian Mac N Cheese Infusion

Ingredients for Rigatoni:

1 pound Rigatoni

2 teaspoons Kosher salt (to taste)

Ingredients for Cheese Sauce:

2 cups Heavy whipping cream

1/2 cup Canadian bacon (small diced/optional)

1/2 cup Vodka (optional)

16 ounces Shredded Colby Jack cheese ★ (reserve ¼ cheese for garnish) 1 tablespoon Fresh green onion (sliced thin on a bias)

https://vimeo.com/259890955

Directions for Rigatoni:

1. In a large pot, bring to a boil 2 quarts of water (salted-1/2 teaspoon). Add the Rigatoni and cook for about 5 minutes or until tender. You can accomplish this by tasting.

2. When done, strain the pasta in a colander. Add ice cubes to the pasta Eat well, live well! with cool running water and toss to stop the cooking process. Allow to drain. Set aside.

Directions for the Cheese Sauce:

3. In a large saucepan on medium heat add the whipping cream. Bring to boil then simmer over medium heat, stirring frequently until cream starts to thicken slightly, about 5 minutes.

4. In the meantime, in a separate small skillet on high heat add the diced Canadian bacon and cook for about 3 minutes mixing well. Add in the vodka and flambé. Add the bacon mixture to the cream sauce.

5. Gradually stir in the shredded Colby Jack a handful at a time. Check for consistency and continue. Reduce heat to low, and continue to stir just until all the cheese is melted and the sauce is thickened.

6. Toss the Rigatoni into the sauce and mix well. Serve in individual bowls and top with remaining cheese and green onions for garnish.

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