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Fleming’s Steakhouse Chipotle Cheddar Macaroni and Cheese: A Culinary Deep Dive

The aroma still lingers in my memory – a symphony of smoky chipotle, sharp cheddar, and creamy béchamel, all clinging to perfectly cooked pasta. It was my first anniversary, and my husband, bless his heart, took me to Fleming’s. While the steaks were undeniably impressive, it was this macaroni and cheese that stole the show. I remember thinking, “I have to recreate this at home!” It became a personal mission, and after much experimentation, I finally cracked the code to this decadent dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8-10
Yield: One 9×12 inch baking dish
Dietary Type: Not Gluten-Free

Ingredients

1 lb cavatappi or curly pasta
2 teaspoons salt, plus more for pasta water
1 tablespoon vegetable oil, plus more for tossing pasta
¾ cup onion, ½-inch dice
½ cup (1 stick) unsalted butter
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups half-and-half
2 teaspoons kosher salt
1 teaspoon ground white pepper
¾ lb smoked cheddar cheese, grated
¼ lb cheddar cheese, grated
1 teaspoon dried chipotle powder (chipotle chili powder)
¾ cup panko breadcrumbs

Equipment Needed

Large pot
Colander
Large sauce pot
Whisk
Sauté pan
9 x 12 inch baking dish

Instructions

Preheat your oven to 350 degrees F (175 degrees C). This ensures the macaroni and cheese bakes evenly and the breadcrumb topping gets beautifully golden.
In a large pot, bring 1 gallon of water to a rolling boil. Generously salt the water with 2 teaspoons of salt. This crucial step seasons the pasta from the inside out, enhancing the overall flavor of the dish.
Add the cavatappi or curly pasta to the boiling water and cook for 8-9 minutes. The pasta should be slightly firm to the bite (al dente), as it will continue to cook in the sauce during baking.
Drain the pasta immediately in a colander and rinse under cold running water to stop the cooking process. This prevents the pasta from becoming mushy.
Toss the drained pasta with 1 tablespoon of vegetable oil. This prevents the pasta from sticking together while you prepare the sauce. Reserve the pasta while you make the cheese sauce.
In a large sauce pot, melt ½ cup (1 stick) of unsalted butter over medium heat. The butter provides a rich, nutty base for the sauce.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent. This step develops the onion’s sweetness and adds depth of flavor to the mac and cheese.
Add 3 tablespoons of all-purpose flour to the pot and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to brown the flour, as this can impart a bitter taste.
Slowly whisk in 2 cups of heavy cream and 3 cups of half-and-half, ensuring there are no lumps. The combination of cream and half-and-half creates a luxuriously smooth and creamy sauce.
Season the sauce with 2 teaspoons of kosher salt and 1 teaspoon of ground white pepper. White pepper adds a subtle warmth and spice without the visual speckles of black pepper.
Bring the pot to a simmer, stirring occasionally. Cook until the sauce is thickened, about 5-6 minutes. The sauce should be thick enough to coat the back of a spoon.
Remove the pot from the heat and gradually blend in the grated smoked cheddar cheese and cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy. The combination of smoked and regular cheddar adds a complex, smoky, and sharp flavor to the mac and cheese.
Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is evenly coated in the luscious sauce.
Pour the pasta and sauce into a 9 x 12 inch baking dish. Distribute the mixture evenly.
In a sauté pan over medium-high heat, add 1 tablespoon of vegetable oil and 1 teaspoon of dried chipotle powder (chipotle chili powder). Heat for about 30 seconds, until the pan starts to smoke slightly and the chipotle powder releases its aroma. This step infuses the oil with the smoky heat of the chipotle.
Remove the pan from the heat and immediately stir in the ¾ cup of panko breadcrumbs. The hot oil will toast the breadcrumbs, creating a crispy and flavorful topping.
Sprinkle the chipotle breadcrumbs evenly over the pasta in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and the macaroni and cheese is bubbly.
Remove from the oven and let cool slightly before serving. This allows the sauce to thicken slightly and prevents burning your mouth.

Expert Tips & Tricks

Use high-quality cheese: The flavor of the cheese is paramount to the success of this dish. Opt for a good quality smoked cheddar and sharp cheddar for the best results.
Don’t overcook the pasta: Overcooked pasta will become mushy in the final dish. Aim for al dente.
Make it ahead: You can prepare the macaroni and cheese up to the point of baking. Cover and refrigerate for up to 24 hours. Add a few minutes to the baking time if baking from cold.
Spice it up: If you like things extra spicy, add a pinch of cayenne pepper to the cheese sauce along with the white pepper.
Breadcrumb alternatives: If you don’t have panko, you can use regular breadcrumbs or even crushed Ritz crackers for the topping.
Prevent a skin from forming: Press plastic wrap directly onto the surface of the mac and cheese while it cools to prevent a skin from forming.

Serving & Storage Suggestions

Serve this Chipotle Cheddar Macaroni and Cheese as a side dish to grilled steak, roasted chicken, or pulled pork. It’s also delicious on its own as a comforting main course. Garnish with a sprinkle of fresh cilantro or a drizzle of hot sauce for an extra touch of flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, or microwave in short intervals, stirring occasionally. You may need to add a splash of milk or cream to restore the sauce’s creaminess.

Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	953.6 kcal	N/A
Calories from Fat	609 g	64%
Total Fat	67.7 g	104%
Saturated Fat	40.2 g	201%
Cholesterol	205.3 mg	68%
Sodium	1515.5 mg	63%
Total Carbohydrate	60.1 g	20%
Dietary Fiber	2.8 g	11%
Sugars	3.3 g	N/A
Protein	27.5 g	55%

Note: These values are estimates based on the provided data and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend for the roux. Ensure your breadcrumbs are also gluten-free.
Vegetarian: The recipe is already vegetarian-friendly.
Cheese Variations: Experiment with different types of cheese, such as Gruyere, Gouda, or Monterey Jack, for a unique flavor profile. For a spicier kick, try adding some pepper jack cheese.
Add Vegetables: Stir in some roasted vegetables, such as broccoli, cauliflower, or bell peppers, for added nutrition and flavor.
Protein Boost: Add cooked bacon, shredded chicken, or crumbled sausage to the mac and cheese for a heartier meal.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Grating your own cheese is always recommended for optimal texture.

Q: Can I make this without the smoked cheddar?
A: Yes, you can substitute the smoked cheddar with more regular cheddar or another cheese of your choice. However, the smoked cheddar adds a distinct flavor that is key to the dish’s character.

Q: How do I prevent the breadcrumb topping from burning?
A: If you notice the breadcrumbs are browning too quickly, tent the baking dish with aluminum foil during the last few minutes of baking.

Q: What if my sauce is too thick?
A: If the sauce becomes too thick, whisk in a little extra milk or cream until it reaches your desired consistency.

Q: Can I use a different type of pasta?
A: Absolutely! While cavatappi or curly pasta is recommended, you can use other shapes like elbow macaroni, penne, or shells. Just be sure to adjust the cooking time accordingly.

Final Thoughts

This Chipotle Cheddar Macaroni and Cheese is more than just a side dish; it’s an experience. It’s a celebration of flavors and textures that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure. Don’t be afraid to experiment and make it your own. I’d love to hear about your experiences and any variations you create! Happy cooking!

Fleming’s Steakhouse Chipotle Cheddar Macaroni and Cheese Recipe