Meatloaf, DJ Food, Apples in Stereo, Peaches, Clams Casino, Bowling for Soup. We could go on of course, but let’s all just agree: Music and food go together like, uh, Salt-N-Peppa. To celebrate this fact, Third Bridge created a new original video series, “Cooking with Influences,” wherein we explain, vis a vis a recipe, the complex web of influences that go into making a band’s sound. For episode #1, we’re elucidating the sonic qualities of LCD Soundsystem via a soon-to-be award-winning recipe for Six-Pepper Mac N’ Cheese, by yours truly. Here’s to good eating and happy listening.
Garrett’s Six-Pepper Mac ‘n’ Cheese
1 lb, elbow macaroni
2lbs, cheddar cheese
1 Red Pepper
1 Green Pepper1 Yellow Pepper
1 Jalapeno Pepper
1 Serrano Pepper
2 Chipotles (from can of Chipotles in Adobo)
4 tlbs butter
2 tlbs flour
3 Cups, Milk
1 cup, bread crumbs
Salt & Pepper to taste
Cook pasta in boiling, salted water. Drain and set aside. Grate cheese and set aside.
Prepare peppers: Coat all red, yellow, green, jalapeno and serrano peppers in olive oil, arrange on a pan, and roast at 400 degrees for 30-40 minutes, until skin is wrinkly. Peel skin off each pepper; remove stems and seeds. Chop ’em all up along with the 2 chipotles.
Make the cheese sauce: Whisk 2 tlbs butter and 2 tlbs flour in a sauce pan over medium-high heat, until it makes a paste. Slowly drizzle in milk while whisking vigorously. Bring the sauce to a boil, then bank the heat to medium-low. Reduce for 10-15 minutes, stirring occasionally, until sauce has thickened. Add the grated cheese a handful at a time, continuing to whisk, until all cheese has been added and you’ve got a thick, cheesy sauce.
In a saute pan, toss together the bread crumbs and 2tlbs butter over high heat, stirring frequently until bread crumbs are crispy and brown.
Combine everything but the bread crumbs in a bowl. Stir together with salt and pepper. Pour the mixture into a casserole dish. Top with the toasted bread crumbs.
Bake at 375 for 30 minutes.
Eat, eat, eat!