Thursday May 30, 2013 03:00 PM EDT
Courtesy Annie's Eats Blogger Annie M. of Annie's Eats includes a major declaration: she thinks this spicy, cheesy dish is her favorite form of the classic. "The additional spice of the one just causes it to be more desirable in my experience,Inch she writes. "The cheese sauce was creamy and also the vegetables added great flavor."
It's correct: Peppers, onions and jalapeños add texture as well as heat, though Annie calls along side it just "mild-moderately" spicy, keeping it suitable for visitors preferring rather less kick. You can add more peppers, though, and make certain in order to save an amount or two as leftovers.
Spicy Mac and Cheese
Serves six to eight
1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped
1-2 jalapeño peppers, seeded and finely minced
6½ Tablespoons of. butter, divided
4 Tablespoons of. all-purpose flour
2½ cups milk
¼ teaspoon. red pepper cayenne
¼ teaspoon. onion powder
¼ teaspoon. garlic clove powder
½ teaspoon. salt
¼ teaspoon. ground pepper
8 oz. Colby jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
4 oz. baguette or crusty Italian bread, torn into large chunks
1. Bring a sizable pot water to boil. Once the water boils, prepare the pasta based on the package directions. Meanwhile, melt ½ Tablespoons of. of butter in a tiny skillet over medium-high temperature. Add some onion, red pepper and jalapeño towards the skillet and prepare, stirring from time to time until aromatic and tender, about 5-7 minutes. Remove from heat and hang aside.
2. Inside a medium saucepan, melt 4 Tablespoons of. of butter over medium-high temperature. When the butter is totally melted, whisk within the flour. Prepare the mix, whisking constantly, until it turns an easy golden brown color and starts to foam, a couple of minutes. (Take care not to burn!) Whisk within the milk until well blended. Prepare the mix, whisking or stirring frequently, until it starts to bubble and thicken, about a few minutes. Lessen the heat to medium-low. Whisk within the spices. Add some cheeses towards the mixture and whisk until completely melted and well incorporated. Take away the mixture in the heat.
3. Preheat the oven to 375º F. Grease a couple-quart casserole dish. Return the drained pasta towards the large pot. Include the cooked vegetables and also the cheese sauce, and blend until well blended. Transfer the mix towards the prepared casserole dish.
4. Make use of a mixer to pulse the bread into coarse crumbs. Transfer the crumbs to some normal size bowl. Melt the rest of the two tablespoons of butter and toss using the bread crumbs. (I additionally included a touch of red pepper cayenne.) Sprinkle the crumb mixture within an even layer on the top from the pasta. Bake for twenty five minutes, or before the mixture is heated through and also the topping is golden brown. Let stand 5-ten minutes before serving.
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