Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese copycat recipe by Todd Wilbur
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Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese

Score: 5.00. Votes: 7
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I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.

Find more copycat recipes from Fleming's Steakhouse here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 2 tablespoons butter
  • 2 tablespoons finely minced jalapeno, seeded
  • 1 tablespoon finely minced green onion (white and light green part only)
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups shredded smoked Cheddar cheese
  • 1/4 heaping teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1/2 pound uncooked cellentani or cavatappi pasta
  • 1/4 teaspoon ground chipotle pepper
  • Pinch salt
  • 1 tablespoon butter, melted
  • 2 tablespoons panko (Japanese breadcrumbs)
  • Minced fresh parsley
  • Do This
    • Restaurant/Brand
      Fleming's Prime Steakhouse
    • Instructions

      1. Melt the butter in a large saucepan over medium/low heat. Add the jalapeno and green onion and sweat (saute slowly) for 5 minutes. You want the jalapeno and green onion to only soften, not turn brown.

      2. Whisk in the flour and continue to cook over medium/low heat for another 5 minutes.

      3. Add milk, cream, cheese, salt, and ground chipotle. Continue cooking over medium/low heat for 10 to 15 minutes, stirring often, until thick.

      4. While cheese sauce is thickening, cook pasta in 6 to 8 cups of boiling water for 11 minutes or until soft.

      5. Make the breadcrumb topping by stirring 1/4 teaspoon chipotle pepper and a dash of salt into 1 tablespoon of melted butter. Measure 1 teaspoon of this mixture into 2 tablespoons of panko breadcrumbs, and stir until the panko is well coated. You can toss out the rest of the chipotle butter, or use it for another dish.

      6. Drain the pasta when it's done, then combine it with the cheese sauce. Spoon macaroni & cheese into a serving dish, then top it with the chipotle breadcrumb topping, and sprinkle with minced parsley.   

      Serves 4 to 6 as a side dish.

Average rating:

Score: 5.00. Votes: 7
Rating of votes (7)
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Aug 9, 2008, 22:00

Probably the best mac and cheese recipe out there. The topping sent this one over the top. This worked well with types of pasta but I think that the cellentani is the best.

Apr 7, 2008, 22:00

This was a GREAT one...and I got many, many kudos from friends that frequent Flemings almost weekly. It was quite the compliment for them to say it was the same or better. This is a definite keeper!

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