As promised, here is the fantastic recipe for jalapeno mac ‘n cheese that my friend used for our Thanksgiving potluck. Unlike the admittedly terrible baked macaroni and cheese dish I had made the week before, this one was cheesy and oozy without being overly heavy. (I think my hand was too heavy with the heavy cream.) It’s truly the best mac ‘n cheese I’ve had, mostly because it avoids becoming a bland mess by incorporating a kick of jalapeno.
He’s broken it down for us in 10 simple steps, so you should have it ready in no time!
What you need:
- about half stick of butter
- 3 jalapenos (seeded and minced)
- 3 garlic cloves (minced)
- half onion (minced)
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 5 tbsp flour
- 2.5 cups of 2% milk
- 2.5 cups of cream
- box of macaroni (12 oz)
- shard cheddar cheese (8 oz., shredded)
- Italian breadcrumbs
What to do:
1. Saute jalepenos, garlic and onion in butter in a sauce pan.
2. Add flour, cumin, and cayenne (stir a couple minutes).
3. Add milk and cream.
4. Simmer/stir for 15 minutes.
5. Add cheese and stir for another 5 minutes.
6. Cook the macaroni (simultaneously) – don’t overcook it because it’s going in the oven.
7. Put the macaroni in a casserole dish (put a little butter or olive oil so it doesn’t stick).
8. Pour cheese sauce over the macaroni in the dish and lightly stir.
9. Top with breadcrumbs on the top.
10. Bake in oven at 350°F for about 15 minutes or until top is browned.
Bon appétit!