Najakcharmer
Posts: 2121
Joined: 5/3/2004
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Geez. Has anyone ever told you that you're a sadist?
I'd boil the pasta noodles to an absolutely perfect al dente consistency at the last possible minute, after whipping up a lusciously rich, creamy sauce of grated 7 year old white cheddar, mascarpone, fresh goat cheese and Gruyere enlivened with touch of chive and horseradish to be poured over the noodles before going under the broiler. As a "retro touch" in homage to the packaging, a few pinches of the salty faux-cheese powder would be mixed with freshly ground black pepper and garlic powder, and presented for the diner to sprinkle on the finished dish, at their own risk.
A batch of plainer four-cheese macaroni and cheese minus the horseradish and chives, with Brie instead of Gruyere and a milder cheddar would be stiffened with cornmeal grits, flash-baked, chilled and fried in crispy triangles as fusion polenta. Crispy on the outside, creamy and decadent on the inside, to be served on a salad of fresh corn, black beans, cilantro and onions in lime juice, with shatter-fried basil leaves and grilled heirloom tomato slices as a garnish, to complement a perfectly cooked confit duck leg bathed in mole' sauce.
To bring in a dish from the Piedmont region, the perfectly cooked noodles would be enrobed in butter, white truffle oil and a fairly quiet aged cheddar, no more than two or three years old, and served with sliced white and black truffles cut in abstract geometric shapes (yay for all the sous chefs with awesome knife skills in the kitchen stadium). White truffle foam sprinked with the salty faux-cheese powder mixed with beet powder for a hint of color and subtle flavor would accompany, to be spread on the dish with fragrant tufts of rosemary. The underlying blandness of the essential mac and cheese dish would serve as a frame for the truffle. Depending on seasonality, I might actually toss both the Italian truffles and go for a local product, the Oregon white truffle, paired with porcini mushroom powder and sliced sauteed morels to bring out its earthy character.
A cold macaroni salad would go very well with topped with roasted figs stuffed with Roquefort cheese, buttery foie gras and black walnuts, and tossed with chunks of rich wild boar enrobed in an intense red wine demiglaze. Shiraz or Syrah reduced with demiglace stock, fennel and star anise would do for the sauce.
Another batch of the noodles would be made into a rich kugel with butter, mascarpone cream cheese, cucumber infused vodka and apricot jam.
The vast majority of the faux-cheese nasty powder shit as well as all the leftover packaging should go up the ass of the sadistic cretin who suggested this ingredient. 
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Iron Chef - 
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