JPG Mac & Cheese

 

Prep time: 25 - 40 minutes

Hayden Block Mac & Cheese

8 – 10 bowls

 

What you need:

Water (A slight more to cover the pasta)

4 - 5 cups macaroni (Entire box Barilla or whatever)

2 cups Whole milk / cream

1/8 cup Butter

1 ½ tbsp Dijon mustard

1 tbsp Cayenne Pepper

½ - 1 tbsp Chili flakes (Depending on spice preference)

1 Jalapeno pepper

½ White Onion

Green onions for garnishing

6-7 Bacon strips

Breadcrumbs

Salt/Pepper

2 cup Sharp cheddar

2 cup Medium Cheddar

1/4 cup Cream cheese (Depending on creaminess)

2 cup Monterey Jack w/ Habanero (Bothwell or whatever you can find)

2 cup Smoked Gouda (Bothwell or whatever)

Large oven safe pot

 

How to prepare:

Start by cooking bacon strips. Cool and then dice into small bits. Finely dice white onion, jalapeno with seeds removed and then chop green onions for topping. Set aside for later.

Shred medium cheddar and extra old cheddar (Separate bowl). Shred Bothwell Monterey jack cheese w/ habanero and Smoked gouda cheese (Separate bowl). Set aside.

Boil water and add macaroni. Boil for 12 minutes or until al dente. Drain water and add back to pot. Drop in butter so macaroni doesn’t get stuck to the pot or together. Mix.

Add medium and extra old cheddar into pot. Cover for 3-4 minutes off heat until melted, then add whole milk to combine on low heat. Add Monterey jack, smoked gouda, and cream cheese to combine.

Add in Dijon mustard, cayenne pepper, chili flakes, lots of salt and pepper. Combine then add bacon, onion, jalapeno, and mix. Top with breadcrumbs and put into oven set to broil. Put on top rack until crisped.

Top with green onion and serve.

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