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Categories: Main courses, Sides, Vegetarian

Spicy mac and cheese

Spicy mac and cheese
Kirk McKoy / Los Angeles Times

Dear SOS: This past week I dined at the Purple Palm restaurant in the Colony Palms Hotel in Palm Springs. One of their appetizers is "Spicy Macaroni and Cheese." It's nothing like any mac and cheese I've ever eaten. Every ... Read more

Total time: 55 minutes | Serves 6 to 8
Note: Adapted from Purple Palm.
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup heavy cream
  • 2 to 4 tablespoons pureed canned chipotle peppers in adobo sauce (pureed using a food processor or blender), or to taste
  • 1 pound grated medium cheddar cheese (about 5 cups), divided
  • Salt and pepper
  • 1 pound macaroni

Step 1Bring a large pot of lightly salted water to a boil to cook the macaroni. Heat the oven to 375 degrees.

Step 2Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it makes a smooth paste.

Step 3Whisk in the milk and cream, making sure there are no lumps, then whisk in the chipotle peppers and adobo sauce.

Step 4Stir in all but one-half cup of the grated cheese, a little at a time, until all the cheese is melted and incorporated. Season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, or to taste. Remove from heat and set aside in a warm place.

Step 5Cook the macaroni according to the manufacturer's instructions. Drain the cooked macaroni and stir the noodles in with the cheese mixture.

Step 6Place the macaroni and cheese into a greased 8-inch square baking dish and sprinkle over the remaining grated cheese.

Step 7Place the baking dish in the oven and cook until the top is golden brown and the cheese is melted through, about 20 minutes. Remove from heat and cool slightly before serving.

Each of 8 servings
589 calories; 24 grams protein; 47 grams carbohydrates; 3 grams fiber; 34 grams fat; 21 grams saturated fat; 108 mg. cholesterol; 894 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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