Blue Cheese Mac with Filipino Beef Adobo2019-08-16
Indulgent comfort food straight from the pub, with deep blue-cheese flavor and added umami from on-trend Filipino adobo.
Bring a large pot of water to a boil and season with salt. Cook the pasta 10 minutes, then drain, and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
In a large sauce pot, melt the butter, then add the flour, and cook for 2-3 minutes or until a light blonde color.
Whisk in the milk and cream, then bring to a simmer, and cook until it thickens.
Add the crumbled blue cheese and nutmeg, then season to taste.
For the bread crumbs, preheat the oven to 350°F, combine the melted butter and bread crumbs, then spread evenly on a sheet tray. Place in oven and cook until crunchy and golden, about 5 minutes.
Remove from the oven and combine with the parsley, then set aside.
For the beef, dredge with flour, then shake off the excess.
In a large skillet, sear the beef on all sides until golden brown, then set aside.
Combine the soy, water, vinegar and sugar. Add the liquid to same pan you browned the meat and deglaze the pan.
Add the remaining ingredients and the beef, and let it simmer until the beef is tender.
To assemble the dish: combine the cooked pasta with the hot sauce in a large skillet and stir to combine.
Transfer to a 2 inch full hotel pan and top with beef adobo and crunchy bread crumbs.
- For the mac and cheese:
- 3 lbs Barilla® Penne
- 1½ lbs butter
- 1½ lbs flour
- 32 oz cream
- 32 oz milk
- 1 lb blue cheese
- 3 bay leaves
- nut meg, to taste
- salt and pepper, to taste
- For the bread crumbs:
- 6 tbsp butter
- ¾ cup Hawaiian sweet roll crumbs
- 1 tbsp Italian parsley, chopped
- For the beef adobo:
- 3 lbs beef chuck
- AP flour, as needed
- 3 cups soy sauce
- ¾ cup white vinegar
- 1½ cup water
- 3 ea bay leaves
- black peppercorns, to taste
- 1 ½ tsp sugar
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.