License To Kill Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Blanch broccolini

While pasta cooks, blanch 2 cups broccolini in the boiling pasta water for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

In a large sauté pan or Dutch oven over medium heat, add 2 tbsp olive oil. Add 1 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and 2 tbsp finely minced green garlic; cook 30–45 seconds until fragrant.

Stir in 2 tbsp chopped chipotle peppers and 1 tbsp adobo sauce, cooking 1 minute to bloom the smokiness. Remove from heat briefly if pan gets too hot to avoid burning the garlic.

In a separate medium saucepan over medium heat, melt 4 tbsp unsalted butter. Sprinkle in 0.25 cup (1/4 cup) all-purpose flour and whisk constantly to form a blonde roux, cooking 1–2 minutes without browning.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, smoothing lumps and bringing the mixture to a gentle simmer. Cook, whisking occasionally, until slightly thickened, about 4–6 minutes.

Reduce heat to low and whisk in 4 oz softened cream cheese until fully incorporated. Add 2 cups sharp cheddar and 1 cup white cheddar, a handful at a time, stirring until melted and smooth.

Season the sauce with 1 tsp smoked paprika, 1 tsp ground black pepper, and 1 tsp kosher salt. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water, 1–2 tbsp at a time, until desired consistency.

Stir the chipotle-aromatic mixture into the cheese sauce, mixing thoroughly so the smokiness and heat are evenly distributed.

Add the drained cavatappi to the cheese-chipotle sauce and gently toss to coat. Add 2 cups shredded house-smoked chicken and the chopped cooked pepper-smoked bacon (6 slices, chopped). Fold in the blanched broccolini. If mixture seems dry, add up to 1/2 cup reserved pasta water to loosen.

Transfer the mixture to a 9x13-inch baking dish (or two smaller dishes), spreading evenly. Sprinkle 1 cup extra grated cheddar over the top.

Preheat oven to 375°F (190°C). In a skillet over medium heat, melt 3 tbsp unsalted butter. Add 3 cups panko breadcrumbs and toast, stirring frequently, until golden and crisp, 4–6 minutes.

Remove from heat and stir in 1 cup thinly sliced green garlic, 1 tsp lime zest, 1 tsp lime juice, and 1 tsp salt. Mix thoroughly so crumbs are evenly coated and fragrant.

Scatter the green garlic crumb mixture evenly over the mac and cheese in the baking dish.

Bake in the preheated 375°F (190°C) oven until bubbling and the topping is golden, 18–22 minutes. If you want extra crust, place under the broiler for 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with 1 cup chopped fresh cilantro and optional thinly sliced jalapeño for additional heat. Serve hot.