Smoked Cheddar King Crab and Lobster Mac n Cheese

Recipe by Chef Alex Hoefer

3 lbs Barilla Cellentani
1 qt heavy cream
1 qt half and half
¼ lb unsalted butter
¼ lb AP Flour
1 tbsp granulated onion
1 tbsp granulated garlic
1 tbsp coarse Kosher salt
1/8 cup sriracha
1 lb smoked mild cheddar, grated
1 lb sharp white NY or Vermont cheddar, grated
1/3 lb gruyere cheese, grated
6 oz King crab meat, steamed
6 oz lobster (claw/knuckle/tail; try to preserve the shape of the claws for presentation)
1 ea wood plank (cedar or hickory)
3/4 cup buttered, herbed Panko bread crumbs (Optional)
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. In a heavy bottom dutch oven such as a LeCruset, add butter and flour to prepare a white roux. Let cook for about 5 minutes over medium heat until a nutty aroma arises.
  2. Slowly whisk in half and half stirring continuously to prevent lumps from forming. Add heavy cream in the same fashion, next.
  3. Slowly bring to a simmer while continuing to whisk. Add sriracha, and seasoning to the mixture and stir to incorporate.
  4. Add the cheeses slowly while stirring to complete the mornay. Continue to stir to prevent sticking or scorching. This should cook for about 25 minutes total over medium heat.
  5. Prepare pasta according to the directions on the box. Drain and set aside.
  6. Once the sauce is complete and the flour taste has cooked out, add cooked pasta to for me mac n cheese. Add half of the lobster meat and half of the crab meat and fold to incorporate.
  7. Divide into small cast iron crocks for serving. Top equally with remaining crab and lobster meat.
  8. For table service, burn a spot in the center of the plank until it catches fire. Extinguish the fire and place the crock onto the smouldering plank for a smoky effect to be carried through the dining room, thus creating an immersive dining experience using life fire and smoke for sensory experience.