Hawaiian Mac & Cheese

By AliceV

The base for this macaroni and cheese is loosely adapted from a recipe by Gina Marie Miraglia Eriquez, in the August 2007 issue of Gourmet. Eriquez' incorporation of a small amount of the cooked pasta water when combining the cheese sauce and macaroni is a wonderful trick for thinning out the sauce and helping it coat the pasta.

Ingredients

• Topping and filling:
• 1/2 stick (4 tablespoons) butter, melted
• 1 cup panko bread crumbs
• 1 cup chopped macadamia nuts (the size of coarse breadcrumbs.)
• 2 1/2 cups diced ( 1/2-inch) fresh pineapple
• 1 tablespoon olive oil
• 2 cups diced sweet Maui onion (about 2 small onions)
• 1 (12-ounce) can Spam, cut into 1/2-inch cubes
• Sauce and pasta:
• 1 stick (8 tablespoons) butter
• 4 tablespoons flour
• 5 cups milk
• 6 ounces white cheddar, shredded
• 4 ounces Muenster, shredded
• 6 ounces Italian Fontal cheese, shredded (can substitute Fontina or more Muenster)
• 4 ounces Parmigiano-Reggiano, grated
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 pound elbow macaroni

Details

Servings 12
Adapted from sfgate.com

Preparation

Step 1

For the topping and filling: Preheat the oven to 375 degrees. Combine the melted butter with the panko and macadamia nuts. Set aside.

Spread out the diced pineapple evenly on a sheet pan. Roast until it just starts to caramelize, approximately 30-35 minutes. Give the pineapple a stir once or twice during this time. Remove from oven and set aside. Leave oven on.

Heat the olive oil in a saute pan over medium-high heat. Add the onions, reduce heat to medium-low and cook until caramelized to a deep golden brown, about 20-25 minutes. Stir occasionally.

Increase the heat to high and add the diced Spam and roasted pineapple. Briefly saute and toss to combine. Remove from heat and set aside.

For the sauce and pasta: Melt the butter in a large, heavy sauce pan over medium heat. When the butter just starts to bubble, whisk in the flour. Cook until it begins to smell nutty, about 2-3 minutes, whisking constantly. Slowly whisk in the milk and bring the sauce to a boil, stirring often. When the sauce comes to a boil, reduce heat to a gentle simmer and cook, stirring constantly to prevent scorching, about 2-3 minutes. Remove from heat and gradually whisk in the cheeses. Add the salt, pepper and cayenne, and stir until smooth. Adjust seasoning to taste, if needed.

Meanwhile, bring a large pot of generously salted water to a boil and cook the macaroni until just al dente. Drain the pasta, reserving 1 cup of pasta water.

In a large bowl, combine the pasta, reserved pasta water and sauce. Make sure all the noodles are well coated. Fold in the Spam mixture.

Butter a 4-quart casserole or 9- by 13-inch baking pan. Pour the macaroni mixture into the pan, then top with the breadcrumb mixture. Bake until bubbly and golden, about 20-25 minutes.

Nutrition Information:

Per serving: 363 calories, 13 g protein, 23 g carbohydrate, 24 g fat (10 g saturated), 54 mg cholesterol, 605 mg sodium, 2 g fiber.

Course: Main Dish
Yields: Serves 12-14