Mac and Cheese recipe:
1 carton of 1/2 and 1/2
1/2 a stick of butter
touch of flour
teaspoon of cayenne pepper
teaspoon of ground tellicherry pepper
teaspoon of kosher or sea salt
1 lbs block of grated pepper jack cheese
1/2 lbs block of grated white chedder
1 cup of seasoned bread crumbs
1/2 a cup of chopped jalapeno
1/2 a cup of shredded cheddar
1 lbs of your choice noodles, I like using elbow macaroni or rigatoni
- Fill a pot with water, and heavily salt the water. Once the water boils, put your noodles in it. I time it one less minute than the time required on the bag because I like the noodles to be al-dente. Drain noodles and put in a deep oven pan.
- Melt the butter in a pot. Keep the fire medium. Toss a small amount of butter in once it's melted, and stir rapidly with a whisk until a roux starts to develop.
- Once the roux is developed, add in the 1/2 and 1/2. Raise the heat on the stove and let it come to a boil. Add all of your dry spices and stir. Some people use milk, I like to use 1/2 and 1/2 because it's creamier and has a wonderful smooth taste to it.
- Take the 1/2 and 1/2 mixture off the flame, and let it cool for a few minutes. Now you can start adding your cheeses. slowly mix it in until everything is mixed in together. It is very important to make sure your cheese is entering a warm, not hot mixture, so that the cheese will melt and blend into that perfect sauce.
- Pre-heat oven to 375 degrees.
- Once your sauce is done, you can pour it into the pan with the noodles. Add the chopped jalapeno and stir it in.
- Sprinkle bread crumbs and shredded cheddar on top of mixture.
- Pop it in the oven at 375 degrees, and bake for about 15-20 minutes, or until the top is bubbling.
- Serve in a bowl, by it self or as a side dish. I hope you enjoy :-)
