We tend to eat this mac and cheese with Jerk Schnitzel or Sou Vide Carnitas, but it’s great on its own or as a side dish with all sorts of entrees. I’ll often make it without the peppers as well so that it can pair better with a roast or something where jalapeno is not really called for. To do this, just exclude the jalapeno.
Jalapeno 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)
Boil the water (add some salt to the water for the noodles).
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 and return it to the pan. Return to the stove on low heat and mix in butter until melted and noodles are coated. Then, add all the liquid ingredients and slowly mix in the jalapenos 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.
