Skillet Tri-Tip Mac n’Cheese

Ingredients

• • 1 3-lb Bill Bailey's Bourbon Pepper Tri-Tip
  • 1 lb penne pasta
  • 6 Tbs butter
  • 2 garlic cloves, minced
  • 4 Tbs all-purpose flour
  • 3 C whole milk
  • 1 C shredded mozzarella cheese
  • 1 C shredded Jack cheese
  • 1 C shredded Fontina cheese
  • Fresh parsley, chopped
  • Salt and freshly ground pepper
• Optional crumb topping
  • 2 pieces of bread
  • 2 Tbs butter

• Preparation Instructions

1. Preheat the oven to 350ºF. Loosely wrap the Tri-Tip in aluminum foil and place it on a baking sheet. Roast the Tri-Tip for 40 minutes, then remove the foil and roast for 10 minutes more or until you reach an internal temperature of 145ºF, or the desired doneness. Let the Tri-Tip rest for at least 10 minutes. See below for slicing instructions.
2. While Tri-tip is roasting, cook the pasta according to package directions. Drain and set aside.
3. Melt the butter over medium heat in a large high-sided skillet. Add the garlic and sauté for one minute, stirring often. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, whisking to incorporate and bring the mixture to a simmer. Cook for 3 minutes or until thickened. Add the cheese and stir until melted. Season with salt and pepper.
4. Cut the roasted Tri-Tip in half and reserve one half for sandwiches or another meal. Slice the remaining half into 1/2-inch slices, then cut each slice into bite-sized pieces. Add the cubed Tri-Tip to the cheese sauce along with the cooked pasta and stir to coat well.
5. To add the crumb topping: Place two pieces of bread in a blender or food processor to make fresh bread crumbs. Melt 2 tablespoons butter in a small skillet, add the bread crumbs, season with salt and pepper and stir to coat the crumbs. Continue cooking, stirring frequently, until golden brown. Top the Mac n’Cheese with the golden crumbs.
6. Garnish with parsley and serve.

• Chef's Tip

1. This recipe can be doubled proportionally to feed a crowd; just be sure to cook 1 pound of pasta at a time.