Jalapeno Mac N Cheese
- 1 pound Elbow Macaroni
- 3 Tablespoons Butter
- 3 cloves Garlic, Minced
- 1/4 cups Onions, Finely Diced
- 3 Tablespoons Flour
- 3 cups Milk
- 1/2 cups Pickled Jalapenos, Diced
- 1 teaspoon Smoked Paprika
- 1 whole Egg
- 1/2 cups Sharp Cheddar, Shredded
- 1/2 cups Smoked Gouda
- 1/2 cups Gruyere (or Swiss, Or Jack Can Be Substituted For Gruyere)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup Panko Bread Crumbs
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta until almost done (according to package instructions for al dente).
- While the pasta is cooking, in a separate pan, melt the butter over medium heat.
- Cook the garlic and the onions until soft, about 4 minutes.
- Whisk in the flour, making sure the mixture is free of flour lumps.
- Then stir in the milk, jalapenos and paprika.
- Simmer for ten minutes.
- Then remove from heat and allow to cool a bit.
- In a small bowl, beat the egg with a little of the hot milk mixture to temper it.
- Then add the egg mixture back into the pan and continue to heat and stir until combined.
- Stir in 3/4 of the cheeses.
- Season with salt, pepper and stir.
- Fold the macaroni into the cheese mixture and then pour it into a greased 9x13 glass baking dish.
- Top with remaining cheese, then with the bread crumbs (you can add some more jalapenos for garnish on top).
- Bake for 30 minutes.
- Remove from oven and rest for five minutes before serving.
macaroni, butter, garlic, onions, flour, milk, paprika, egg, cheddar, gouda, gruyere, kosher salt, black pepper, bread crumbs
Taken from tastykitchen.com/recipes/main-courses/jalapeno-mac-n-cheese/ (may not work)