There definitely is a special place in my heart for Kraft. But now that we’re all kinda adults, a good mac and cheese is an important side dish to have dialed in. Jalapeños just make everything a little bit better.
Don't want to hear me ramble on and on... get just the recipe here!
We tend to eat this mac and cheese with Jerk Schnitzel or Sous Vide Carnitas, but it’s great on its own or as a side dish with all sorts of entrées. I’ll often make it without the peppers so it can pair better with a roast or anything where jalapeño isn’t really called for. To do that, just leave out the jalapeño.
Recipe Supplies:
• Small box of Organic macaroni Evaporated Milk (not condensed!!! I once made this mistake when my grocery delivery was incorrect and I just assumed it was evaporated milk)
• Egg (1)
• Kerrygold butter (2 tablespoons)
• Sharp Cheddar (8 ounce block shredded)
• Jalapeno (1 1/2 diced no seeds)
• Salt and Pepper (to taste)
• Cayenne (to taste)
Instructions:
Boil the water (add some salt to the water for the noodles—I like mine pretty salty). I prefer to use a Dutch oven for this.
Whisk the egg and evaporated milk in a small bowl. Add some salt, pepper, and cayenne as well.
When the water is boiling, cook the noodles till al dente.
Once cooked, drain the pasta, rinse with hot water, and return it to the pan. Bring the pan back to the stove on low heat and mix in the butter until melted and the noodles are coated. Then add all the liquid ingredients and slowly mix in the jalapeños and cheese, a large handful at a time.
Once everything has melted, taste and season accordingly with salt and pepper. Serve immediately; otherwise the cheese sauce thickens up pretty quickly.