Do you want more than just a traditional mac and cheese? The Jalapeno Mac & Cheese from The Hudson packs a punch.
The dish contains smoked jalapenos, roasted garlic and shallots, parmesan cheese and a crunchy breadcrumb topping! And if that wasn’t enough, you can complete your meal by adding crab, smoked bacon, or short rib!
Jalapeno Mac & Cheese
Cheese Sauce
1.5 cups Boiling Water
.5 cups powdered milk
.25 ounce unflavored gelatin
1.5 pounds of shredded cheddar cheese
Combine everything into a blender and pulse on high until smooth and consistent. Set this aside and allow to cool. The sauce will thicken as it cools.
Ingredients
16 ounces elbow macaroni
24 ounces cheese sauce (recipe above)
8 gram smoked jalapeno, diced
8 gram minced garlic
4 gram minced shallots
1 ounce parmesan bread crumbs
Directions
In a pot on the stovetop, boil the macaroni noodles until desired firmness is reached (Keep in mind that the noodles will cook a bit more through the rest of the process, so leave them a little firmer than you normally do.). Drain into a colander and reserve. In the original pot add the garlic, shallots, and smoked jalapeños on medium high heat. Simmer until the garlic and shallots become transparent, then add in the cheese sauce. Stir until mixture is smooth and consistent – then incorporate the macaroni noodles. Fold them in with a silicone spatula so the noodles don’t break.
Once this is all complete, transfer into a baking dish. Evenly crumble parmesan bread crumbs onto the top. Place on the top rack (with the oven on high) for a couple of minutes until the top of the dish and the breadcrumbs are a nice golden brown color.
Serve and enjoy!
Read about the Macaroni and Lobster Cream in this month’s Spring 2017 edition of TFCL by clicking here!
