Once you start showing off what you?ve managed to learn to make in the kitchen (say, on a blog for example), you have to take a certain level of responsiblity when friends and family start making certain food assumptions about what you?ll prepare for them when you invite them over. I became accutely aware of that fact earlier this week when my friend Travis asked what I was going to be serving at my weekly LOST viewing party and dinner:
Travis: ?What are you making tonight, Gary??
Me: ?I?m making this?amazing jalapeno popper mac and cheese.?
Travis:? ?Cool? what else??
Me:? ?What do you mean what else??
Travis:? ?I mean? what else are you making to go with it?? And what, no dessert??
I guess my days of gliding by with spaghetti and meatballs served on plastic plates I stole from my college dining commons are over, but I?ll happily leave that era in my past. MG often reminds me of my typical day?s food rundown from our first year or so of dating. I don?t recall, but apparently I lived exclusively on Hot Pockets, McDonalds and Tombstone frozen pizzas. I?m guessing MG is happy I?ve left those days behind as well.
On to the mad mac and cheese recipe I found over at Let?s Cook.
It?s not going to win any awards for keeping your arteries shiny and clear, and it may cause your eyes to spontaneously cross every few bites, but it is deadly satisfying in the way really bad Catholic sins are satisfying. And don?t worry about preparing anything else to go alongside it. Trust me, it is not necessary. This meal is covered in cheese, and since the cheese stands alone, this meal does as well.
Jalape?o Popper Mac and Cheese from Let?s Cook Adapted from Rachael Ray
- 16 ounces dry pasta (cavatappi was listed in the recipe, but I used mostaccioli ? just make sure it?s hollow)
- 2 teaspoons extra-virgin olive oil
- 3 jalape?o chiles, seeded, ribs removed and thinly sliced
- 2 serrano chiles, seeded, ribs removed and thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups milk
- 8 ounces cream cheese, sliced into cubes
- 2 tablespoons dried minced onion
- 8 ounces (about 2 cups) shredded Mexican-blend cheese
In a large pot of boiling, salted water, add pasta and cook according to package directions. Drain and place back into the pot off heat.
Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalape?os, serranos and garlic ? cook until tender, about 5 minutes. Add to the pot with the drained pasta.
Preheat the broiler.
In the same saucepan, add milk, cream cheese and onion ? heat over medium-low, stirring, until very smooth, about 5 minutes. Pour in to the pot with the pasta and add the cheese ? season with salt and fresh ground black pepper, tossing well to coat. Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.
Tags: barbecue sauce, BBQ meat balls, best baked potato skins, best mac and cheese recipe, cheese, cream cheese, crock pot meat balls, crock pot meatballs, crock pot recipe, easy Superbowl food ideas, garlic, homemade mac and cheese recipe, how to make baked potato skins, how to make Italian meatballs, Italian sauce and meatballs, Jalapeno macaroni recipe, Kraft macaroni and cheese, mac and cheese, meatballs, mostaccioli, mozzarella, muenster, onion, oregano, penne, potato skins with chives, potato skins with sour cream, reggiano, rosemary, sage, slow cooker meatballs, Slow cooker recipes, Spicy macaroni recipe, Super Bowl appetizers, Super Bowl baked potato skins, Super Bowl food, Super Bowl Mac and Cheese recipe, Super Bowl snack food ideas, Super Bowl snacks, Superbowl meatball recipes, what to serve at Super Bowl
Posted in Homemade and Super Bowl Food 15 hours, 30 minutes ago at 10:47 am. Add a comment
Source: http://tvfoodanddrink.com/2012/02/superbowl-sunday-mac-and-cheese/
stanley tucci stanley tucci x factor voting “do a barrel roll†oakland texas judge texas judge
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.