Spicy Mac and Cheese
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
3 Red & 3 Green Jalapenos (deseeded and finely sliced)
1 Large Red Onion
4 Garlic Cloves (minced with a garlic press or finely chopped)
130g/3 Tbsp Unsalted Butter
80g/5 Tbsp Plain Flour
600ml/ 2 1/2 cups Whole Milk
300ml/1 1/4 cups Sour Cream
400g/ 1 3/4 cups Mature Cheddar Cheese
500g/2 cups Macaroni Pasta
1/2tsp White Pepper
1/2tsp Cayenne Pepper
Pinch of Salt
75ml/ 5 TBSP Hot Sauce (I use Frank’s Original Hot Sauce)
150g/ 2/3 cups Panko Bread Crumbs
50g/5 TBSP Parmesan Cheese
Preheat your oven to 200C/400F (180C if you have a fan assisted oven).
Cook your pasta for 6-7 minutes so it is slightly underdone and drain.
Heat a tablespoon of oil in your saucepan then sauté the onion and chiles on a medium heat until soft (2-3 minutes).
Add 2 garlic cloves and cook for a further minute.
Add the butter and then add the flour once the butter has melted to make a roux.
Cook off your roux for 2-3 minutes.
Add some of the milk while stirring to make a paste and then add the remaining milk.
Add the sour cream and heat on a low to medium heat until the sauce thickens.
Take the white sauce off the heat and leave to cool for a minute or so before adding the cheddar.
Once your cheese is melted add your hot sauce, white pepper, cayenne pepper and a pinch of salt.
Mix in your pasta and add to your oven proof dish.
Melt butter in a frying pan, then fry the chillies and the remaining 2 garlic cloves until they start to color.
Add the breadcrumbs and fry until golden brown.
Mix your garlic, chiles,and breadcrumbs in a bowl with the grated parmesan and spread over your mac & cheese.
Bake for 15-20 mins until golden brown.