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#Macspice pulse for mac#
#Macspice pulse mac#

1 pound pancetta or smoked bacon, finely chopped.

1 pound taleggio cheese, coarsely diced (2 cups).

1⁄2 medium yellow or white onion, cut into small dice (1⁄2 cup).

1 cup white wine, preferably pinot grigio or chardonnay.

4 to 6 sprigs rosemary, leaves only, chopped (1⁄2 cup).

1 cup fresh lemon juice (about 6 lemons).

Swap out your macaroni for orecchiette the next time you cook mac and cheese for a gathering, and it will impress. Pasta is inexpensive and filling, and while we all probably have macaroni or shells or spaghetti in a box at home, this dish, like others in this chapter, is an opportunity to try new pasta shapes. This dish is like fettuccine Alfredo, but with more flavor from the taleggio and using rigatoni. Italian food is always a favorite - for American kids and adults alike.

#Macspice pulse mac#

Lemon and Rosemary Roasted Chicken Breasts with Taleggio-Pancetta Mac & Cheese Mac and cheese, Gilbert proves, is ready to take its place at any meal. Or a braised lamb shank could be served with mac and cheese made with feta and lots of freshly ground black pepper. What about a grilled steak paired with blue cheese, roasted-garlic and caramelized-onion mac and cheese.

Gilbert may recommend chicken with mac and cheese, but ask him for other options and his mind started working. More: Popeyes, born in Louisiana, comes to Paris, mon dieu! "I like things that are very, very flavorful, but where it's not overpowering," he said. His creative combos include a mole sauced chicken with charred corn and jalapeño mac and cheese, Korean bulgogi-style grilled chicken with asparagus-spinach mac and cheese and even port-glazed chicken with Saint André-white truffle mac and cheese. The lean meat works well with the rich side dish. In "Southern Cooking, Global Flavors," Gilbert pairs mac and cheese with chicken. His mother's recipe was closer to macaroni pie and included bell peppers, celery and onions. In Gilbert's family, like many Black families, mac and cheese was a staple of family gatherings. So often, the first solid food that children eat are noodles in cheese.

#Macspice pulse for mac#

Gilbert believes that for most of us, our love for mac and cheese goes back to when we were babies. And when Oprah's regular personal chef is out or she needs help with a big event, Gilbert is on call with the famous talk show host. He runs the company Chef Kenny's Spice Blends. Today Gilbert runs Silkie's restaurant in Jacksonville, Florida. Those two sides come together in "Southern Cooking, Global Flavors," where Gilbert takes classic Southern dishes, like meatloaf, collard greens or mashed potatoes and recreates them with spices and ingredients from China, Italy, Mexico and Korea. His parents also liked to travel, and he discovered other cuisines at an early age. Gilbert grew up in Ohio, but his mother is from Florida. More: Our favorite actually useful kitchen tools you didn't know you needed His mother liked to buy different cheeses from the deli, like colby or smoked Gouda, and Gilbert would add those into his mac and cheese. His dad liked spice, so pepper jack often went in Gilbert's version. He was 6 years old.Įven as a precocious cook, Gilbert was creative with his mac and cheese. But Gilbert, who cooks for Oprah Winfrey and competed on Bravo's "Top Chef," first had mac and cheese from the familiar blue box. In his new cookbook, "Southern Cooking, Global Flavors," he takes mac and cheese on a trip around the world, adding pancetta and taleggio cheese for an Italian take or charred corn and jalapeño for a version that embraces Mexican flavors. He might add Gruyere or even Pont-l'Évêque cheese from France. These days, chef Kenny Gilbert goes for fancy mac and cheese.