International Mac-N-Cheese Fusion Bite Nirvana
International Mac-N-Cheese Fusion Bite Nirvana
After contemplating what fusion is, I started to think about how my household’s favorite mac-n-cheese already has elements of fusion in it and then I started to think how I could add more international influences to take it to the next level.
Here I present, for your enjoyment, my household’s favorite fusion recipe:
[FONT="]• [/FONT]North American wheat fashioned into elbow macaroni;
[FONT="]• [/FONT]Tossed in the French inspired Mornay Sauce, which itself, of course, is a fusion of the French Béchamel sauce, Swiss Gruyere Cheese and Italian Parmesano Reggiano (for added pleasure I chose Stravecchio aged 36 months); and
[FONT="]• [/FONT]Wisconsin Sharp Cheddar Cheese cubes.
Here are the players:
The BĂ©chamel sauce comes together. Swiss and Italian cheeses at the ready.
Everything stirred together
Ready to bake
Hot out of the oven
The resulting mixture is topped with more cheese and baked until bubbly and browned on top. Normally that is when we, as a family, dig in, but on this fine occasion, I felt inspired to add Asian influences to this delight.
After baking the mixture, I allowed it to cool overnight, and removed it from the pan the next day. I then cut the Mornay Elbows-n-Cheese into dipping-sized bars, dredged them in an egg wash, and then carefully coated them in Panko, Japanese-style breadcrumbs.
Meanwhile, I heated up my trusty 12 inch cast iron pan (made in China) with cooking oil until it hit 375. Just 2 minutes on each side produced a crunchy-on-the-outside cheesy-creamy on-the-inside bite that needed one last thing to kick it up a notch – a quick dip in Sriracha dipping sauce and we attained International Mac-N-Cheese Bite Nirvana.
We attained clean plate status in under five minutes.
Here's My Entry Photo:
Thanks for looking!