Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 jalapeño peppers, seeded and finely chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Wooden spoon or whisk for stirring
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth.
4. Gradually add milk and heavy cream, whisking constantly until mixture is smooth and thickened.
5. Add shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese to the saucepan. Stir until cheese is melted and sauce is smooth.
6. Add chopped jalapeño peppers to the cheese sauce. Stir to combine.
7. Add cooked macaroni to the cheese sauce. Stir until macaroni is coated with sauce.
8. Season with salt and pepper to taste.
9. Transfer mac and cheese to a 9x13 inch baking dish.
10. Cover with aluminum foil and bake for 20 minutes.
11. Remove foil and bake for an additional 10 minutes or until top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 590
Fat: 35g
Saturated Fat: 21g
Cholesterol: 115mg
Sodium: 570mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Use any type of pasta you like instead of elbow macaroni.
- Use any type of cheese you like instead of cheddar, Monterey Jack, and Parmesan.
- Use canned diced green chilies instead of jalapeño peppers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Top the mac and cheese with breadcrumbs or crushed potato chips before baking for added crunch.
- Use different types of peppers, such as poblano or serrano, for a different flavor.
Tips and Tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- If the cheese sauce is too thick, add more milk or cream until desired consistency is reached.
- For a spicier mac and cheese, leave the seeds in the jalapeño peppers.
Storage Instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, microwave for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the mac and cheese in individual ramekins for a cute presentation. Top with additional shredded cheese and chopped jalapeño peppers for added flavor and color.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Diced tomatoes
Pairings:
- Crusty bread
- Green salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Grilled corn on the cob
- Roasted Brussels sprouts
Troubleshooting Advice:
- If the cheese sauce is too thin, add more cheese or flour to thicken.
- If the mac and cheese is too dry, add more milk or cream to the cheese sauce.
Food Safety Advice:
- Be sure to cook the macaroni until al dente to prevent the mac and cheese from becoming mushy.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese is a classic American comfort food that has been enjoyed for generations. It is believed to have originated in Italy, where pasta and cheese have been combined for centuries.
Flavor Profiles:
This jalapeño mac and cheese is creamy, cheesy, and slightly spicy. The jalapeño peppers add a kick of heat that balances out the richness of the cheese sauce.
Serving Suggestions:
Serve this jalapeño mac and cheese as a main dish or as a side dish for your favorite meal. It pairs well with a variety of meats and vegetables.
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