I have to tell you this might be one of the best versions of mac & cheese I've ever made. The perfect balance of salty cheese & slightly spicy jalapeno is amazing. This is definitely a keeper. I have no doubt that you will absolutely love it.
Recipe adapted from Rachael Ray
Ingredients:
Recipe adapted from Rachael Ray
Ingredients:
1/2 pound elbow macaroni (I used penne)
3 tablespoons butter
2 cloves of garlic, minced
1/4 cup of onions, finely diced
2 tablespoons flour
2 cups skim milk
½ cup pickled jalapenos from a jar, diced
1 large egg
½ cup sharp cheddar, shredded
½ cup Italian blend, shredded
4 oz reduced fat cream cheese
1/2 cup light sour cream
1/2 cup light sour cream
1 tsp kosher or sea salt
1 tsp fresh black pepper
1 teaspoon smoked paprika
1 cup bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta until almost done.
While the pasta is cooking, in a separate pan, melt the butter. Cook the garlic and the onions until soft, about 4 minutes.
Whisk in the flour, make sure it’s not lumpy. Stir in the milk, jalapenos (add a little juice from the jar, about 2 tsp), and paprika. Simmer for ten minutes. Allow to cool a bit.
In a small bowl, beat the egg with a little of the milk mixture, then add the egg to the pan and stir until combined. Stir in 3/4 of the cheese. Season with salt, pepper and stir.
Fold the macaroni into the cheese mixture and pour into a baking dish. Top with remaining cheese. Top the macaroni with the bread crumbs.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Whisk in the flour, make sure it’s not lumpy. Stir in the milk, jalapenos (add a little juice from the jar, about 2 tsp), and paprika. Simmer for ten minutes. Allow to cool a bit.
In a small bowl, beat the egg with a little of the milk mixture, then add the egg to the pan and stir until combined. Stir in 3/4 of the cheese. Season with salt, pepper and stir.
Fold the macaroni into the cheese mixture and pour into a baking dish. Top with remaining cheese. Top the macaroni with the bread crumbs.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Is 1/2 cup of Italian blend the correct amount?
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