Friday, March 14, 2014

Pepper Jack Mac and Cheese

This was ok but kind of bland.  It didn't really have much taste.  I used pretzels on the top instead of tortilla chips.

Pepper Jack Mac and Cheese

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Pepper Jack Mac and Cheese – creamy mac with a kick!
    for the mac and cheese:
  1. 4oz. macaroni pasta, uncooked
  2. 1 and 1/2 Tbsp unsalted or salted butter
  3. 1 and 1/2 Tbsp all-purpose flour
  4. 1 and 1/2 c whole milk
  5. 1 and 1/2 c grated Pepper Jack cheese
  6. salt and pepper, to taste
  7. 1/2 tsp crushed red peppers
  8. for the crunchy topping:
  9. 3 Tbsp salted butter
  10. 1/4 c breadcrumbs
  11. 3/4 c crushed tortilla chips
  12. jalapeno slices
  1. Cook macaroni according to the instructions on the package. Drain, let sit covered.
  2. In a large skillet (I used 11" cast iron skillet), melt butter.
  3. Add flour and whisk it in. Cook for 30 to 40 seconds on medium heat, until the flour absorbs the butter and bubbles up.
  4. Gradually add milk, slowly pouring 1/4 of a cup at a time, letting the sauce thicken after each addition. Repeat until all milk is added.
  5. Add cheese and stir in with a wooden spoon until the cheese is melted.
  6. Add macaroni and stir in until all macaroni is coated with creamy cheese sauce.
  7. Add salt, pepper and crushed red peppers.
  8. Preheat oven to 400 degrees F.
  9. In a large mixing cup, stir together melted butter, breadcrumbs and crushed tortilla chips. Sprinkle over the mac and cheese.
  10. Place in the oven and bake for 8 to 10 minutes, until the top is golden brown and the edges start to bubble.
  11. Garnish with jalapeno slices.
  12. Let sit 5 minutes.
  13. Serve.

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