Are you in need of a good, easy, delicious recipe for the 4th of July. You can't beat this macaroni and cheese dish. Using jalapenos does not make it hot if you remove the ribs and seeds, but if you want the heat, leave the seeds in. It'll be delicious either way. Let me know what you think. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
Order your cookbook at:
www.karenjones...
Contact us at:
karenjonesfoodandfamily.com
kjnpj20@gmail.com
pcomom@gmail.com
popjones59@gmail.com
Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
Amazon store:
www.amazon.com...
Rada Knives:
radakitchensto....
Ingredients:
1/2 med onion, diced
2 jalapeno peppers, diced and deseeded
1/4 cup all-purpose flour
1 3/4 - 2 cup milk *
6 oz cream cheese, softened
2 cups mozzarella, shredded
4 oz Velveeta
2 cups cheddar cheese, shredded
salt & pepper to taste **
6-8 slices bacon, cooked & chopped
1 lb elbow macaroni
2 Tbsp butter, melted
1/4 cup Panko breadcrumbs
Directions:
Preheat the oven to 375 degrees. Cook macaroni noodles per package directions. Drain but do not rinse.
In a large, oven-proof dutch oven, saute onion and jalapeno pepper until tender. Add flour and cook for 2 minutes to remove raw flour taste. Add milk, stirring well until thickened. Salt and pepper to taste (see note below). Add cream cheese, stirring until melted. Add remaining cheeses stirring well after each addition until melted. Stir in bacon and macaroni. Leave macaroni mixture in the dutch oven. Melt 2 Tbsp butter and combine with Panko breadcrumbs. Sprinkle over macaroni mixture. Bake for 30 minutes uncovered.
* easily substitute half & half or heavy cream
** cheese is salty so taste before adding salt to mixture
10 сен 2024
