jalapeno mac & cheese

cheesy goodness

My friend Kara was just by for a visit and this is what we had for lunch!  I was worried I wouldn't have time to make it before she got here but Madi was quite the good lil' baby this am.  I decided to make this because I know Kara has tried my broccoli mac and cheese recipe (and liked it!) but I wanted to throw in a little twist.  This recipe is inspired by the flavours you'd get in a jalapeno popper and a beer.

what you need:

*fills a 9 x 9" baking dish

• 3 cups freshly grated old cheddar 
• 1 cup freshly grated pecorino romano
• 1/4 cup shredded Parmesan 
• 2 slices multigrain toast
• 2 shallots
• 3 garlic cloves
• 1 small jalapeno 
• 1/2 beer
• 1 cup of milk (1 or 2%...don't use skim!)
• 2 tbsp butter
• 1 tsp canola oil
• 2 tbsp flour
• salt and pepper
• 3 cups dried macaroni 

what to do:

1. Get a big pot of water going to cook your pasta. Cook it just under al dante because it will finish cooking in the cheese sauce later.
2. Preheat oven to 400 F.
3. While you're waiting for the water to boil, finely dice shallots, garlic, and jalapeno (remove seeds if you don't want it too spicy).  
4. In a non-stick pan on medium heat, melt butter with canola oil and then add the flour (you are making a rue) - keep stirring until it makes a smooth paste and the flour becomes a slight golden colour.
5. Add the shallots and garlic.  Turn the heat down to medium-low and try to incorporate it into the rue.  It may seem lumpy but that's OK.  Keep stirring and then after 1 minute add the jalapeno and continue to stir.
6. After another minute or so (once the veggies have softened), slowing add the milk, whisking or stirring continuously.  Add the shredded cheddar and pecorino romano, stir and as the cheese melts the mixture should smooth out.  Add the beer then reduce heat to simmer on low for another 5-10 minutes.  Add desired amount of salt and pepper.

                                 

7.  While the sauce is simmering (remember to stir occasionally), toast the bread and then blend it roughly to make bread crumbs.  Mix well with the grated Parmesan.

8.  Add cooked pasta to the cheese sauce - stir well and turn off the heat.  It will seem liquidy but not to worry - the pasta will absorb all that cheesiness and will dry a little more after baking.

 9.  Pour into baking dish and top with breadcrumb mixture.  Bake for 12-15 minutes, then broil for 30 seconds to brown the top.  Serve hot and enjoy!

broccoli mac & cheese

hearty comfort food

This recipe is dedicated to my brother, Jiash.  The first time I made mac and cheese was with him and it was pretty hilarious. I thought I could do it without following a recipe and I proceeded to instruct him on what to do.  I didn't bother to grate the cheese and we ended up with a huge lump in a pool of skim milk and butter.  In the end it was actually quite tasty, but maybe not the most attractive dish.  I've since modified my recipe and this one includes broccoli for some green goodness.

what you need:

• 1 small broccoli
• 3 large shallots
• 3 large garlic cloves
• 2 cups freshly grated extra old cheddar
• 1 cup freshly grated mozzarella
• 400 g dry macaroni pasta
• 1 tsp Worcestershire sauce
• a small pinch of nutmeg
• 1 tsp red chili flakes
• salt and pepper
• 1/2 cup breadcrumbs
• 1/3 cup grated Parmesan 
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 1/2 cup 1% milk

what to do:

1. Prep everything you need: clean broccoli and trim rough parts off stems.  Finely chop stems, set aside.  Roughly chop up florets and set aside in a separate bowl.  Finely chop garlic and shallots.  Grate cheeses.  Mix grated Parmesan with breadcrumbs.  Preheat oven to 425 degrees F and start a pot of water to boil pasta in.
2. In the meantime, heat up 1 tbsp of canola oil in a large non-stick pan.  Add shallots and broccoli stems, saute for about 2 minutes then add garlic and broccoli florets.  Season with pepper, salt, and red chili flakes.  Saute for another 2-3 minutes, then remove broccoli and set aside in a bowl.  
3. Put a generous amount of salt in the boiling water and add pasta.  Should take about 8 minutes or so to cook to al dente.
4. In the same non-stick pan on medium, heat up butter and then whisk in flour and keep stirring, making a roue.  Heat milk in microwave for 1 minute.  After about 3 minutes, slowly add milk, continuing to stir to avoid lumps.  Turn off the heat and add cheddar and mozzarella, stirring to incorporate.  Season with nutmeg, Worcestershire, salt and pepper.
5. Drain pasta when al dente, reserving about 1 cup of pasta cooking water.  Fold pasta with cheesy mixture, and add in the broccoli.  Add a small amount of pasta cooking water to loosen the sauce, if it appears too dry.
6. Pour pasta into a buttered baking dish.  Top with breadcrumb mixture and bake in oven for 12 minutes.  For the last 2 minutes, turn the oven to broil to brown the top (keep a close eye to avoid burning).  Serve hot and enjoy!

served up in a bowl, hot and gooey

so...this was that first time (years ago!)
 the cheese that couldn't quite melt. haha