Jalapeno Macaroni And Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
• Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
• Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

Steps:

• Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
• Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
• Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
• Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

Steps:

• In a saucepan melt butter.
• Add cream cheese and mix until blended.
• Add heavy cream and whisk.
• Add jalapeño juice and whisk.
• Mix in cheddar, stirring until cheddar is completely melted.
• Add salt, Cajun seasoning and flour. Whick until all ingredients are completely incorporated.
• Stir in jalapenos.
• Spray loaf pan with pan coating.
• Layer bottom of pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake for 20 to 30 minutes until brown.

Steps:

• In a saucepan melt butter, then add cream cheese and mix until smooth.
• Add heavy cream and whisk it inches Then add jalapeño juice and whisk that in
• Mix in Cheese, stir until cheese is completely melted.
• Mix in Jalapeños, Salt, Cajun Seasoning, and Flour.
• Continue whisking until all ingredients are completely mixed.
• Grease a casserole dish and layer bottom of pan with half of the cooked macaroni.
• Gently pour half the mixture over noodles.
• Add another layer of noodles and cheese mixture.
• Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes.
• Uncover and bake for another 20 to 30 minutes or until golden brown on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
• Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
• Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
• Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
• Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
• Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.