jalapeno & bacon mac and cheese (adapted from chef david lawrence)
1 pound large elbow macaroni
1 quart whole milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups gruyere, grated (aprox 8 oz by weight)
4 cups extra-sharp aged cheddar, grated
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/2 jalapeño peppers (seeded - for a milder taste) and diced
1 pound bacon, cooked and crumbled
Panko Bread Crumbs, for topping
DIRECTIONS:
Preheat oven to 400 degrees.
Start a large pot of boiling salted water, the water should taste like sea water. Add the macaroni and cook according to package directions - for al denté. Drain well.
1 quart whole milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups gruyere, grated (aprox 8 oz by weight)
4 cups extra-sharp aged cheddar, grated
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/2 jalapeño peppers (seeded - for a milder taste) and diced
1 pound bacon, cooked and crumbled
Panko Bread Crumbs, for topping
DIRECTIONS:
Preheat oven to 400 degrees.
Start a large pot of boiling salted water, the water should taste like sea water. Add the macaroni and cook according to package directions - for al denté. Drain well.
Meanwhile, heat the milk in a small saucepan, being careful not to boil it.
Melt the butter in a large (4-quart) pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly to cook out the raw flour taste. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth.
Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg & Stir in the jalapeño.
Transfer to a large baking dish, add the crumbled bacon on top, then top with panko bread crumbs.
Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.
No comments:
Post a Comment