Macaroni and cheese seems to be something that everyone knows how to make and has their own recipe for. This is my recipe and my absolute favorite so far. It started out pretty basic using only cheddar cheese and the recipe didn’t have any jalapeño, but it has considerably evolved when I learned that Gouda and Gruyere make fantastic creamy additions. And I had never even considered jalapeño as an option until I started ordering the jalapeño macaroni and cheese from the menu at Original Joe’s.
This macaroni and cheese recipe is comfort food at it’s finest!
2 cups elbow macaroni
3 tablespoons butter
1 1/4 cup milk (increase to 1 1/2 cups for a creamier mixture)
3 tablespoons flour
½ tsp salt
½ tsp pepper
1 cup grated Gruyere cheese
½ cup grated old or sharp cheddar cheese
½ cup grated Gouda cheese
½ lb bacon, cooked and crumbled
2 tablespoons chopped jalapeno peppers (I use pickled jalapenos)
½ cup breadcrumbs
Preheat oven to 350 degrees F and grease an 8-inch baking dish (I like to use individual cast iron skillets).
Cook macaroni according to package directions. Drain well.
Combine the three cheeses in a bowl and set aside 1/4 cup for topping.
In a dutch oven or pot, melt butter on stove top over medium heat, then stir in flour. Mixture will thicken quickly. Add milk and continuously whisk until mixture thickens into a roux. Add salt and pepper.
Slowly add cheese to pot stirring constantly until mixture is uniform. Add bacon and jalapeno, then add macaroni and stir to coat with cheese sauce.
Place macaroni and cheese into greased baking dish or individual cast iron skillets and evenly top with reserved cheeses and bread crumbs.
Bake in oven for 10-15 minutes until the cheese on top melts and the breadcrumbs start to brown.
Serve with garlic toast or your favorite green salad.
Makes 4 servings.
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