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Mac and Cheese with Jalapeños
05/15/2011 Filed in: Entrées
Macaroni and cheese are a match made in heaven! If you’ve ever enjoyed this warm and gooey dish, you know what I’m talking about. I can remember years back to when I was in preschool and my mom would make me some mac and cheese when I got home from school. It’s that delicious combination of creamy cheddar cheese and bite sized macaroni that would drive kids, and adults alike, into a frenzy!
In 1937 Kraft introduced its Macaroni and Cheese. The timing couldn’t have been better. America was in the midst of the second World War and dairy rationing, coupled with the prevalence of meatless entrées created the perfect market for this mouthwatering concoction. The launch of Mac and Cheese sparked an ongoing quest to make a better, cheesier Macaroni and Cheese.
Now I’ll admit that I only learned how to make mac and cheese about 2 years ago. But it was one of the best dishes I have learned! To shake things up a bit, I added some jalapeños and taco seasoning to really crank this fiesta up! The recipe is really simple and straightforward. I hope you like it!
Servings: 6-8
Prep Time: 10 Minutes
Cook time: 30 Minutes
Here’s what you'll need:
1 lb Elbow Macaroni
16oz. Sharp Cheddar Cheese
4 Jalapeños, seeded and diced
4 Cups Milk
8 Tbsp (1 Stick) Unsalted Butter + 4 Tbsp Melted Butter for later
1/2 Cup All Purpose Flour
1 Tsp Ground Black Pepper
2 Tsp Salt + some for salting the pasta water
1 Tsp Taco Seasoning
1 Cup Panko Bread Crumbs
Preheat the oven to 350 degrees
Step 1: Prepare all the ingredients. I find that I feel more organized when I have everything out and pre measured.
a. Seed and dice the jalpeños. You can use more or less depending on how spicy you like your food.
b. Shred the cheese.
c. Measure out all the wet and dry ingredients.
Step 2: Put a pot of water to boil. Once boiling, salt the water and add the pasta. Cook until the pasta is al dente.
Step 3: Pour the milk in a small sauce pot and set on a low simmer to warm the milk. Make sure the heat is low so that the milk doesn’t scald.
Step 4: Meanwhile, in another sauce pot, melt the butter over low heat. Slowly add in the flour while whisking to ensure that there are no lumps. Cook for about 1-2 minutes. Btw...you just made a Roux! A Roux is a cooked mixture of a wheat/flour with a fat (such as butter) to be used as a thickening agent for sauces.
Step 5: Gradually add the milk and keep whisking because the mixture will thicken quickly until all the milk is added. Keep whisking until the the flour/butter is mixed completely into the milk and there are no lumps. Add in the 2 tsp of salt and the 1 tsp of pepper. Also add in the jalapeños and taco seasoning. Cook over medium heat until the mixture has thickened and become creamy.
Step 6: Take the sauce off the heat and add in the cheese. Stir until the cheese has fully melted into the sauce.
Step 7: Drain the pasta and add into the cheese sauce. Transfer the pasta to a greased cast iron skillet or baking pan. Bake in the oven for about 10-15 minutes.
Step 8: While the mac and cheese is in the oven, combine the panko and with the melted butter.
Step 9: Top the mac and cheese with the bread crumbs and put under the broiler until the panko is golden brown.
And that’s all there is to it! Grab yourself a heaping bowl of this yummy, comforting meal and enjoy! It’s a cold, rainy day in Jersey...I know what I’ll be making for lunch.
Mac & Cheese
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