- 3 cups heavy cream
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 2 fresh bay leaves
- 1 cup shredded sharp Cheddar
- Hot sauce, such as Tapatio
- Cracked black pepper
- 3 cups elbow macaroni, cooked
- 1 cup peas, cooked
- 1/4 cup shredded braised ham hock
- 1/4 cup West-Coast style IPA
- 1 tablespoon chopped bacon
- 1/4 cup breadcrumbs
Preheat the oven to 400 degrees F.
In a saucepan, add the cream, coriander seeds, fennel seeds, peppercorns and bay leaves. Turn the heat up to high and bring to a boil. Once a boil is reached, reduce the heat to medium and stir regularly to prevent burning and boil-over.
Once the cream is reduce by three-quarters, strain through a fine mesh strainer into another saucepan. Return the pan with the strained cream to a medium flame and stir in the Cheddar. Once the Cheddar is fully incorporated, add hot sauce and cracked black pepper to taste.
Add the macaroni, peas and ham hock to the pan and stir well. Add the IPA and continue stirring until hot. Add salt to taste and place in large ramekin. Top with the chopped bacon and breadcrumbs. Bake until the breadcrumbs become golden brown and crispy.
Cook Notes: Cream Reduces Slowly
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.