This baked macaroni and cheese is cooked to perfection with real onions, garlic, and jalapenos. Pepper Jack and Extra-sharp Cheddar cheese blend together to make this pasta taste great. A can of condensed cheddar cheese soup is added to make it oh so creamy. It’s the perfect addition to any Thanksgiving table!
Full Written Recipe with Notes- https://cookinglikejulia.com/spicy-jalapeno-baked-macaroni-and-cheese
Cooking Laboratory Video (with mac & cheese history, mac & cheese science, and taste testing four recipes!)- https://youtu.be/VQrw5oV6JaQ
INGREDIENTS
• 16 oz elbow pasta
• Kosher salt
• 2 slices white bread, crusts cut off & torn into large pieces
• 1/2 cup (2 oz) fresh Parmesan cheese, grated
• 1/2 teaspoon onion powder
• 7 1/2 Tablespoons butter
• 1/2 cup onion, minced
• 2-4 jalapenos, minced with seeds kept in; plus an extra one sliced for topping
• 2 garlic cloves, minced
• 1/4 cup (34 grams) flour
• 1 cup (237 mL) half & half
• 2 cups (473 mL) whole milk
• 1 teaspoon hot sauce
• 1 teaspoon mustard powder
• 1 teaspoon ground paprika
• 1/4 teaspoon cayenne pepper
• Ground black pepper, to taste
• 2 1/2 cups (10 oz) sharp cheddar cheese, grated
• 2 1/2 cups (10 oz) pepper jack cheese, grated
• 1 can (10 1/2 oz) canned condensed cheddar cheese soup
INSTRUCTIONS
1. Soak the pasta: In a large bowl, cover the pasta with hot salted water for 30-45 minutes. Drain.
2. Prepare Topping: Cut 1 1/2 Tablespoons of butter into smaller pieces. In a food processor, blend together white bread, Parmesan cheese, onion powder, and the 1 1/2 Tablespoons of butter- about 10-15 pulses. Set aside.
3. Preheat oven to 375°F.
4. Make Sauce: Melt 6 Tablespoons of butter in a large heavy-bottomed pot over medium-high heat. Once melted, add in onion and jalapenos. Cook for 2-3 minutes until fragrant. Add in garlic and cook for an additional 30 seconds.
5. Whisk in flour and continue whisking constantly for 1-2 minutes until the flour is a light golden color and fragrant.
6. Very slowly pour in half & half followed by the whole milk whisking the entire time. Keep whisking until the mixture is boiling.
7. Once it begins to boil, reduce heat to medium. Stir in hot sauce, mustard powder, paprika, and cayenne powder and simmer for 5 minutes. Whisk often to ensure the sauce is not burning on the bottom.
8. Once the sauce is thickened, add in half of the grated cheddar and pepper jack cheese. Stir until melted, and then stir in the other half of the grated cheeses until melted.
9. Stir in condensed cheddar cheese soup until fully incorporated.
10. Stir in drained elbow pasta until everything is mixed together.
11. Pour the mixture into a 9 x 13 casserole dish. Cover the top of the pasta with the breadcrumb mixture. Place sliced jalapeno slices on top.
12. Bake: Cover the dish with foil and bake on the middle rack for 45 minutes. Remove foil and bake for an additional 15 minutes or until the mac and cheese is golden brown on top.
If you make this recipe, let me know down in the comments!
Thanks for watching and bon appétit!
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