Ancho Chili Mac & CheeseRecipe by Chef Michael Williams

Directions

1. You can make up the crème fraise and ancho chilli sauce days ahead of time to break up a bit of a demanding recipe.
2. For the crème fraise, stir 250 ml of whipping cream and 2 tablespoons of buttermilk together in a loosely covered glass jar.  Leave on the counter for 12 – 16 hours.  After 12 hours stir to check the consistency…it should be magically thick and rich like yogurt.  Keep in the fridge for 10 – 14 days.
3. Ancho chili sauce time…You will only use ½ of this sauce and you will reserve the left over for another batch of Mac or to be used anywhere a good salsa is needed.
4. Add the chili powder, onion, tomato, Serrano peppers, garlic, cilantro and salt into a blender or food processor and puree until smooth.
5. Preheat a large pot on medium high, add the oil and then carefully pour the contents of the blender into the hot oil.   Cook the sauce until it begins to thicken (about 7 minutes).
6. Add the lime juice and zest, stir and check the taste.  Set aside for the moment or store in the fridge for up to 1 month.
7. Add the whipping cream to a large pot and reduce by 50% by volume over medium heat.  This is a tricky task as the whipping cream will want to boil over if it gets too hot.  So make sure the pot is large, keep it at a simmer and take your time.  It will take 20 – 30 minutes depending on how hot you have it.
8. Now it’s time to put it all together.  Add ½ of the ancho chilli sauce to the reduced cream and bring to a simmer.
9. Add the Raclette cheese to the pot and stir with a whisk until the cheese is fully melted and incorporated.  This will take a few minutes.
10. Next add the cooked macaroni to the pot and simmer until the noodles are hot and the sauce has thickened up.  Add a touch of fresh cream or milk if it gets too thick.
11. Serve it up and garnish with breadcrumbs, bacon bits and drizzle crème fraise on top.  Enjoy!