Crab & Jalapeno, the final chapter;

New menu is live, and online, this is how we are running the Crab-Jalapeno Mac & Cheese;

With a blend of bread crumbs and sharp cheddar in the topping, sold very well through the week, got very positive feedback from guests who tried it. Here is the recipe as it is going into the Cantina recipe book;

1 # macaroni simmer in hot water till tender

Reserve, toss lightly w/olive oil to prevent sticking

DON’T over-do it, or sauce won’t stick to noodles,

reserve until instructed specifically to mix with other items

1.5 oz butter

3 tbl flour

1 tbl dry mustard whisk together over medium heat to make a light roux

3 cups milk

1 ea chopped medium white onion

6 ea fine-chopped jalapeno

1 ea bay leaf

1 tbl New Mexico Chile Flake

mix ingredients together, add to roux, mix well

this is effectively a béchamel sauce, which becomes a mornay when cheese is added. Bring to a simmer for 5 minutes

1 ea egg temper  into milk/roux mixture

9 oz Cantina cheese blend (half mozzarella, half queso fresco)

1 tsp salt

1 tsp pepper fold into above mix well

Mix all together with reserved macaroni noodles

Spread ½ of the mac & cheese mix evenly into 7 single-portion ceramic platters. Spread a generous handful of crab meat across the top of the mac & cheese, then top the crab with the rest of mac & cheese.

1 cup breadcrumbs

1 cup shredded sharp cheddar cheese

Mix well together

Spread cheese/crumb mixture evenly on top of all

Assembled Mac/Cheese plates

May be prepared up to a day in advance up to this point, covered in plastic wrap and refrigerated.

For service place assembled mac/cheese platter with cheese/crumb topping into pre-heated convection oven at 425 degrees for 6 minutes, garnish with an herb sprig (cilantro/parsley) serve while very hot, at the Cantina we put the hot plate onto another plate to prevent burning the table, or guest fingers.