OCTOPUS MAC AND CHEESE

Octopus Mac and Cheese image

Provided by Tregaye Fraser

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

2 quarts heavy cream
2 cups milk
8 ounces Cheddar, grated
8 ounces Jack cheese, grated
4 tablespoons onion powder
2 tablespoons garlic powder
Salt and pepper
One 1-pound box elbow macaroni
8 ounces mozzarella, grated
Vegetable oil, for deep-frying
1 octopus (4 to 5 pounds)
2 cups cornmeal
4 tablespoons chili powder
4 tablespoons onion powder
Salt and pepper
Chopped cooked bacon, for garnish
Chopped fresh cilantro, for garnish

Steps:

For the mac and cheese: Preheat the oven to 350 degrees F.
In a saucepan, stir together the cream, milk, Cheddar, Jack, onion powder, garlic powder and salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until creamy.
Meanwhile, cook the macaroni to al dente in a large pot of salted water. Drain and add to the sauce. Pour into a 2-quart baking dish and top with the mozzarella. Bake until golden brown, about 20 minutes.
For the octopus: Fill a large Dutch oven about halfway with oil and slowly heat to 350 degrees F on a deep-fry thermometer. Meanwhile, clean the octopus by running a knife under the outer skin and removing it; you should only see the white. Cut the octopus into small pieces.
In a bowl, stir together the cornmeal, chili powder, onion powder and salt and pepper. Roll the octopus pieces in the spiced cornmeal until well coated. Deep-fry until golden and crispy, then drain on paper towels.
Divide the mac and cheese among 4 bowls and top with octopus. Sprinkle with bacon and cilantro, and serve.