It's only fitting that my first post is the cheesiest dish I've ever made! This one's for mom, who loves cheese as much as I do.
- 8 Tablespoons (1 stick) unsalted butter
- 1 cup planko bread crumbs
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon red chili pepper pepper
- 4 cups grated sharp white cheddar
- 2 cups grated gruyere cheese (I only used 8oz)
- 1 pound elbow macaroni
- 2 Jalapenos
Start boiling your water to cook the macaroni.
Warm milk and 6 Tablespoons butter over medium heat. When it starts to bubble, whisk in flour and continue until mixture bubbles and thickens, 8 to 12 minutes. Remove cheese mixture from heat and stir in salt, black pepper, red chili powder, 3 cups cheddar and all of the gruyere. Stir and allow to cool slightly. Taste a little and add more black pepper if necessary. (I like a lot of black pepper in mine.)
Cook macaroni for 2 to 3 minutes in boiling water (the macaroni will continue cooking in the oven). Drain and run under cold water. Add macaroni to cheese mixture and combine. Pour mixture into buttered/ sprayed baking dish. Sprinkle remaining cheddar cheese over top. Bake until golden brown, about 30 minutes. Serve and enjoy!
Slice up 2-3 jalapenos and pan fry them til they are crispy. Set aside.
Take 1 cup planko bread crumbs and lightly cover them with oil or melted butter.
After the macaroni has baked for 20 minutes, mix in the jalapenos and sprinkle the breadcrumbs on top. Bake together for another 10 minutes. If the breadcrumbs don't start to brown, set your oven to the broiler setting.
Serving suggestion for a dinner party: Bake the mac and cheese in individual ramekins.