Bacon Jalapeno Mac n Cheese
Comfort food done right!
Servings 6 people
- 350 g pasta elbows or similar
- 12 slices cooked bacon chopped
- 2 - 3 jalapenos sliced
- 4.5 cups whole milk
- 4 tbsp flour
- 100 g butter
- 3 garlic cloves crushed
- 200 g red leicester cheese grated
- 50 g parmesan grated
- 50 g white cheddar grated
- 50 g mozzarella grated
- 10 dashes tabasco
- 1 pinch salt
Add butter, garlic and flour to sauce pan, cook on a medium heat to make a roux *see tips* and cook for a couple mins
Gradually add the milk and whisk until it starts to thicken. Turn heat to low.
Once sauce is starting to thicken add tabasco and grated cheese. Stirring to combine. Taste and adjust seasoning accordingly
Mac n Cheese
Fry jalapeno in cast iron or other heavy bottom frying pan. Once cooked remove from heat and add pasta, cheese sauce and bacon. Stir to combine.
Sprinkle with breadcrumbs and bake in the oven for 30 mins @ 180c place under a grill to crisp up the breadcrumbs *see tips*
- wooden spoon
- frying pan
- cast iron or other heavy bottom pan
- sauce pan
- sharp knife
- chopping board
- weighing scales/measuring spoons
- the addition of multiple other toppings for mac n cheese is huge - onion, lobster, shrimp, truffle, ketchup or vegetables!
- a roux is a thickening agent used to make sauces. It is made when cooking fat (butter in this case) and flour together.
- some recipes call for Mac n Cheese to be baked in the oven and other just on a stove top. Either way works just fine. The stove top method I find offers a creamier version where the baked one gives you a stringy cheese affect. It's personal and time dictated too!
Calories: 4115kcal | Carbohydrates: 393g | Protein: 218g | Fat: 182g | Saturated Fat: 101g | Cholesterol: 535mg | Sodium: 4924mg | Potassium: 3698mg | Fiber: 23g | Sugar: 72g | Vitamin A: 4180IU | Vitamin C: 12mg | Calcium: 3980mg | Iron: 16.6mg