Creole-Flavored Mac and Cheese Recipe from Kwame Onwuachi

With creole seasoning and half a dozen varieties of cheese, OXO Chef in Residence Kwame Onwuachi’s holiday mac and cheese recipe is anything but ordinary. Featuring a garlicky breadcrumb topping, creamy homemade Mornay sauce, plus Monterey Jack and Asadero, this mac and cheese is sure to be a hit with the whole family.

RECIPE: https://bit.ly/3ysgSpa

Ingredients:

1 lb campanelle pasta

Corn Cream Sauce (ingredients and method below)

.5 lb jumbo lump crab

Scallion Sauce, as needed (ingredients and method below)

1 tablespoon butter, unsalted

Creole seasoning, such as Tony Chachere's, to taste

Kosher salt, to taste

Instructions:

Step 1

Bring a large pot of water to a boil. Season the water generously with salt. Once boiling, add the pasta and cook for 1 minute less than instructed on the box for al dente.

Step 2

Meanwhile, bring the corn sauce to a simmer, this should already be in a large pan.

Step 3

When the pasta is ready, reserve 2 cups of the pasta water, then strain the pasta and transfer to the corn sauce. Simmer for 4 minutes until the sauce coats the pasta well. Add 1/2 of the crab and mix well. Remove from heat.

Step 4

In a small pan, melt 1 tbsp butter over medium heat and add crab. Cook for 1 minute, just to heat crab then season with creole seasoning.

Step 5

To serve, give the pasta a final toss then spoon into a bowl. Top with a spoonful of seasoned crab then drizzle with scallion cream sauce.

Corn Cream Sauce

Ingredients:

4 ears corn, husked and cleaned

1 yellow onion, medium diced

½ habanero chili, rough chop

10 cloves garlic, minced

1 quart heavy cream

4 thyme sprigs

2 sage sprigs

Kosher salt, to taste

2 tablespoons unsalted butter, and more as needed

Instructions:

Step 1

Heat broiler in oven to high. Place the corn on an OXO Non-Stick Pro Half Sheet Pan lined with an OXO Silicone Baking Mat. Broil the cobs for about 10 minutes turning often so the corn chars evenly and well. Alternatively, char the corn over an open flame like a grill or on you stove using an OXO Non-Stick Cooling and Baking Rack to char the corn. Once charred, let cool until its able to be handled.

Step 2

In a large pot over medium heat, add 2 tablespoons of butter then add the garlic and sauté for 3 minutes, do not brown. Add the habanero and the onions - cook for an additional 8 minutes. Using the OXO Corn Peeler, remove the kernels from the cob and add everything to the pot, cobs included. Add the cream and bring to a simmer.

Step 3

Make a sachet with the thyme and sage by tying them together with twine - this will make it easier to remove later. Add the herbs and let simmer for 30 minutes then remove the corn cobs and herbs. Transfer to a blender and puree on high until smooth. Strain through an OXO 8" Strainer and transfer to large sauté pan to finish.

Scallion Sauce

Ingredients:

2 bunches scallion, green parts only

¼ cup cream, half & half

Kosher salt to taste

Instructions:

Step 1

Bring a small pot of salted water to a boil. While the water is heating, make a bowl of ice water and keep nearby.

Step 2

When the water comes to a boil, add the scallion tops and blanch for about 90 seconds, use an OXO 6" Strainer to safely remove the scallions from the water and immediately transfer to the ice water.

Step 3

Remove the scallions from the ice water, then place on a clean paper towel and dry well. Transfer the scallions to a blender, add the half & half then blend until perfectly smooth.

Step 4

Strain through another OXO 6" Strainer and season with salt. Store refrigerated, in an OXO Chef's Squeeze Bottle, until ready to use.

Learn more about Kwame, including his favorite OXO tools, here: https://bit.ly/OXOChefsInResidenceKwame