Brazilian flair Mac and Cheese is indulgent and delicious with lots of Brazilian flair! From the sweet roasted garlic, the addition of the Brazilian cheese and the dendê oil, this American dish is even more irresistible.
Mac and Cheese is another dish that I had for the first time when I moved here. I wasn’t very impressed probably because it was dry. Mac and Cheese needs to be creamy and rich and Marilyn created the perfect Mac and Cheese with this recipe.
Marilyn, has been making Mac and Cheese in restaurants for at least 20 years with so many variations but never with Brazilian flavors. As I said before garlic is one Brazilian ingredient that has a huge role in our cuisine. Remember ONE POT BRAZILIAN CHICKEN AND RICE or ONE POT BRAZILIAN PORK RICE WITH PLANTAINS?
So, she roasted the garlic cloves and used a Brazilian cheese that is very similar to Mexican queso fresco that you can find in any American store. The last touch was the dendê oil that I bought on Amazon and the linguiça that you can find in any American store. I love this one!
All the combinations of the flavors were perfect!! Don’t forget that the secret to making a decadent Mac and Cheese are the “fats” . You need to use whole milk and cream. Not 2 percent milk. I know it is decadent, but this is what creates the “creamy” consistency you all crave. Up your fats for this dish!
I read this article “Is Fine Dining On the Way Out?” that reminded me of a conversation that I had with Marilyn. We’ve been in many restaurants with tasting menus but many of them, after we ate, we felt that it wasn’t worth the money. For us, to spend that much money, it needs to be a special occasion or a different cuisine that we don’t master. We had an amazing experience at Altura that was a prefix menu and every cent that we spent was worth it.
- 1 package elbow macaroni
- 2.25 oz Butter
- 2.25 oz Flour
- 1 ea. Bay leaf
- ¾ T. Kosher salt
- ¼ tsp. White pepper
- ¼ tsp. Ground mustard
- Pinch of cayenne
- Pinch of nutmeg
- 3 c. Milk
- 2½ c. Heavy cream
- 4 c. Shredded cheese of, your choice. We used a combination of Parmesan, sharp white cheddar and queso fresco.
- Dendê oil-start with ½ c. And add more to suit your taste.
- 1 c. Roasted garlic cloves, coarsely chopped
- 1 package (11 oz.) Portugese Linguiça sausage, sliced
- Cook macaroni per directions on the package.
- Set aside.
- In a large saute pan, heat dende oil over medium heat.
- Add linguiça and cook until lightly browned and heated through.
- Set aside saving the oil in the pan along with the sausage.
- In a large rondeau, melt butter over medium heat.
- When melted whisk in the flour, bay leaf, salt, pepper, mustard, cayenne and nutmeg.
- Cook the roux for 3-4 minutes without browning.
- Slowly whisk in the milk, then the cream.
- Whisk well removing any lumps from the flour mixture.
- Cook over medium low heat, whisking often, until mixture thickens, coating the back of a spoon.
- Add cheese and reduce heat to low.
- Whisk until cheese is melted and combined.
- Add pasta, (we added 9 c. cooked pasta) roasted garlic and the linguiça with the dendê oil you cooked it in.
- Add more dende oil to the pasta if you prefer.
- Top with farofa and enjoy!
Beijos e Tchau!