Best Mac N Cheese With Roasted Jalapeños And Pancetta Recipes

BAKED JALAPEñO MAC & CHEESE

Steps:

• Preheat oven to 400°F.
• Cook macaroni according to package directions, drain well.
• Meanwhile melt butter in a saucepan. Stir in flour and cook 1 minute.
• Slowly add milk a bit at a time whisking after each addition until smooth. Once all of the milk is whisked in, add cream cheese and garlic powder and whisk until smooth. Bring mixture to a boil over medium heat until thick and bubbly.
• Remove from heat and stir in 1 ¼ cups cheese, macaroni, and jalapenos.
• Pour into a 2 QT baking dish. Top with remaining cheese. Mix butter and breadcrumbs and sprinkle overtop.
• Bake 15-20 minutes or just until crumbs are golden.

JALAPENO MAC AND CHEESE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

JALAPENO POPPER MAC 'N CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
• Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
• Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
• Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
• Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
• Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.

CREAMY JALAPENO MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
• Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.

MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
• Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
• Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
• Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
• Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

JALAPENO MACARONI AND CHEESE

Steps:

• Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
• Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.