Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo
- 12 OZ Lager Beer
- 3 TBSP Grapeseed Oil
- 1 LB Dry Pasta (medium shells recommended but other sizes will work)
- 12 OZ Aged Sharp Cheddar Cheese (grated)
- 12 OZ Parmesan Cheese (grated)
- 8 OZ Cream Cheese
- 2 Quarts Heavy Cream
- 6 Garlic Cloves (chopped)
- 2 TBSP Sriracha (or your preferred hot sauce)
- Kosher Salt and Freshly Ground Black Pepper (to taste)
- 2 CUPS Panko Bread Crumbs
- 1/2 CUP Melted Butter
- 2 TSP Kosher Salt
- 1/2 TSP Chili Flakes
- 2 OZ Parmesan Cheese
PREPARING THE FULLBLOOD WAGYU CHORIZO LINKS
Heat a medium sauce pan with 12 OZ of lager beer. Once the beer is at a simmer, add the Fullblood Wagyu chorizo links.
Cook for 7 minutes or until they feel firm.
Drain off the beer, and let the links cool.
Sear the links in a pan with a little bit of grapeseed oil, or throw them on a hot grill for some color on the outside.
Let them cool, and slice into coins.
PREPARING THE CHEESE SAUCE
Heat 2 quarts of heavy cream on medium heat in large sauce pot. Keep an eye on it, so it does not boil over. Heat until it’s reduced by half (down to 1 quart).
Turn off the heat, and stir in the cream cheese in small pieces until it has melted.
Add the sharp cheddar cheese, 10 OZ of Parmesan cheese, and Sriracha (or preferred hot sauce).
Season to taste with kosher salt and freshly ground black pepper.
PREPARING THE PASTA
Cook the pasta in boiling salted water for 11-12 minutes (use package directions). Drain and rinse.
Coat the cooked pasta with the cheese sauce.
Fold in the coin-sized, cooked Fullblood Wagyu chorizo.
Pour combined ingredients into a large casserole dish.
PREPARING THE TOPPING
Mix all topping Ingredients (panko bread crumbs, melted butter, kosher salt, chili flakes, and Parmesan cheese) together.
Sprinkle the topping mix on top of the mac and cheese in the large casserole dish.
Bake at 375 degrees, around 25-30 minutes, until golden brown and slightly bubbling.
Serve warm, and enjoy!