BAKERSFIELD, Calif. — In this week's Foodie Friday, 23ABC's Jessica Harrington is showing us how she makes her famous macaroni and cheese each year for Thanksgiving.
"It is always a hit. There are never leftovers. So if you are looking for a dish like that, this is definitely going to be for you," she said.
First, boil your favorite type of curly noodles. Then you're going to dice up an onion and you’ll need about a three quarters of a cup.
Then shred three quarters of a pound of smoked cheddar cheese, and sharp cheddar cheese for the other quarter of a pound. Melt a stick of unsalted butter over medium high heat and then add in the three quarters cup of onions. After the onions and the butter have been added together, you’re going to add three tablespoons of flour and let that cook for about one to two minutes, but not longer. Don’t let it burn.
Add three cups of Half-and-Half and two cups of heavy cream. You’re going to do two teaspoons of kosher salt and one teaspoon of white pepper, and bring all of it to a simmer.
After about five to six minutes, you’re going to add in all the cheese already grated. Then you’re going to add a tablespoon of vegetable oil into a pan that is already hot on medium to high heat. You’re going to let that get warm for a second and then add a teaspoon of chipotle chili powder. It’s only going to cook for about thirty seconds. The second it starts to smoke, turn off the heat. Then add three quarters cups of Panko bread crumbs.
Then add the cheese into the noodles. Put it into a pan and add the breadcrumbs. You can bake this at 350 degrees for twenty minutes, but Jessica said she always skips that step to keep it more saucy. Don’t forget a serving spoon and happy Thanksgiving!