Difference between revisions of "Jalapeno Mac and Cheese"
| Line 1: | Line 1: | ||
[[File:Finishedmacandcheese.jpeg|right|300px]] | |||
Way back when, Michelina's frozen food used to make "Shells and Cheese with Peppers." Suddenly, it was discontinued and you couldn't get it anymore. I had to scramble and invent my own version. After several attempts, I finally came up with '''Jalapeno Mac and Cheese.''' It isn't like the Michelina version, it's actually much better, most likely because it is home made. | Way back when, Michelina's frozen food used to make "Shells and Cheese with Peppers." Suddenly, it was discontinued and you couldn't get it anymore. I had to scramble and invent my own version. After several attempts, I finally came up with '''Jalapeno Mac and Cheese.''' It isn't like the Michelina version, it's actually much better, most likely because it is home made. | ||
'''Jalapeno Mac and Cheese''' is usually something I make for the holidays. Here's one way to do it... | '''Jalapeno Mac and Cheese''' recipe is usually something I make for the holidays. Here's one way to do it... | ||
<div style="clear:both;"></div> | |||
== Ingredients == | == Ingredients == | ||
[[File:Michelinapeppers.png|right|100px]] | |||
[[File:Evapmilkspicy.jpg|right|80px]] | |||
[[File:Cheezits.png|right|120px]] | |||
* 16 ounces of cavatappi pasta | * 16 ounces of cavatappi pasta | ||
* 1 stick of unsalted butter | * 1 stick of unsalted butter | ||
| Line 12: | Line 17: | ||
* 1 pound pepper jack cheese cubed | * 1 pound pepper jack cheese cubed | ||
* 1 pound gouda cheese cubed | * 1 pound gouda cheese cubed | ||
* ½ cup pickled jalapenos, diced | |||
* 2 tablespoons of dijon mustard | * 2 tablespoons of dijon mustard | ||
* 1 Cup "Hot and Spicy Cheez-It" crackers, crushed for topping | * 1 Cup "Hot and Spicy Cheez-It" crackers, crushed for topping | ||
* 1 Tablespoon of garlic powder | * 1 Tablespoon of garlic powder | ||
* 1 Tablespoon of tumeric | * 1 Tablespoon of tumeric | ||
<div style="clear:both;"></div> | |||
== Instructions == | == Instructions == | ||
# Boil the cavatappi in salted water until just before it becomes al dente. Drain and set aside. | # Boil the cavatappi in salted water until just before it becomes al dente. Drain and set aside. | ||
Latest revision as of 21:40, 15 November 2025
Way back when, Michelina's frozen food used to make "Shells and Cheese with Peppers." Suddenly, it was discontinued and you couldn't get it anymore. I had to scramble and invent my own version. After several attempts, I finally came up with Jalapeno Mac and Cheese. It isn't like the Michelina version, it's actually much better, most likely because it is home made.
Jalapeno Mac and Cheese recipe is usually something I make for the holidays. Here's one way to do it...
Ingredients
- 16 ounces of cavatappi pasta
- 1 stick of unsalted butter
- ½ cup of all-purpose flour
- 2 cups heavy cream
- 12 ounce can of "japapeno flavored" evaporated milk (yes, it's a thing)
- 1 pound cheddar cheese cubed
- 1 pound pepper jack cheese cubed
- 1 pound gouda cheese cubed
- ½ cup pickled jalapenos, diced
- 2 tablespoons of dijon mustard
- 1 Cup "Hot and Spicy Cheez-It" crackers, crushed for topping
- 1 Tablespoon of garlic powder
- 1 Tablespoon of tumeric
Instructions
- Boil the cavatappi in salted water until just before it becomes al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux (don’t let it brown).
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Cook until the sauce thickens and begins to bubble (about 3–5 minutes).
- Reduce heat to low. Stir in cubed cheeses slowly until fully melted and smooth. Only do a handful at a time.
- Season with salt, pepper, garlic powder, tumeric. Taste and adjust seasoning.
- Dice up and add the pickled jalapenos
- Add the cooked cavatappi to the cheese sauce. Stir until evenly coated.
- Preheat oven to 350°F. Transfer mac to a baking dish. Sprinkle some grated cheddar cheese on top. Crush Cheez-it crackers and sprinkle on top. Bake 15–20 minutes until golden.
Baked Eggs | Clam Dip | A 75 Dollar Meal In Japan | Chef Jean Pierre | Breakfast | You Must Eat All The Eggs | Spider Goulash | Watermelon | Moleasses | Fresh Salsa | Cigarettes | Lunch | Homemade BBQ Sauce | Ramen | Brunch | Smokes | Dinner | Supper | Afternoon Tea | Doritos Ingredients | Late Night Snack | So Hi | 9 Pounds Of Onions | Hot Sauce | Microwave Oven | Blue Moon | Tomato Soup | The Destruction Of Food Processing Facilities | Rejected Mountain Dew Flavors | Self Serving Skillet | RC Cola | Poppers | Cheese Spread | Sushi | The Scoville UNIT | Burger | Brussels Sprouts | Justin Wilson | Pesto | The Waffle House Index | Pickled Garlic | The Tennis Racket | WHOPPER WHOPPER WHOPPER WHOPPER | The War On Eggs | Cereals That Are Gone | Ketchup On A Hot Dog | Stainless Steel And Garlic | Red Bull Inn | Mustard | La Choy | KFC Firelog | Domicopter | Chili Crisp | Zah | Adobo Chuck Roast | The Old Pick Nose And Eat It Switcheroo | Resiniferatoxin | La Fin du Monde | Coffee | Frank's Red Hot© | Omelette Man | Vegan | Chinese Restaurant Syndrome | Chili | Cheeses | Sausages | Chicken And Noodles | GWEET | Superman Imitation Pasteurized Process Cheese Spread | Big Brussel Sprouts | Prime Rib | Chowder | When I Feel Bad | Trout | Maytag Blue Cheese | Lazy Devilled Eggs | Bloody Mary | Hooters | Twice Baked Potato Breakfast Skins | The Meatloaf Experiments | Artichoke And Heart Of Palm Salad | Beef Birria | Hamburger Soup | Jalapeno Mac and Cheese