Thursday, December 8, 2011
Spicy Macaroni and Cheese
1 pound elbow macaroni
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/8 teaspoon nutmeg
4 tablespoons sour cream
1/2 cup grated onion
1 4oz. can diced green chiles, drained
4 tablespoons butter, separated
1/4 cup flour
2-2 1/2 cups milk/cream
12 ounces Velveeta, cubed
12 ounces pepper jack cheese, grated
3/4 cup plain bread crumbs
Boil the macaroni in salted water 2 minutes less than instructions on the box. Drain and set aside.
Meanwhile, in a very large bowl mix together the cayenne, salt, pepper, ground mustard, nutmeg, sour cream, grated onion and diced green chiles. Set aside.
In a large soup pot melt half the butter and add the flour, stirring constantly for 3 minutes with a spatula. Slowly pour in the milk/cream, whisking constantly, until thickened, about 5 minutes. Add the Velveeta and most of the pepper jack. Stir until everything is incorporated. Pour cheese sauce and pasta in the large bowl of seasoned sour cream. Stir to incorporate. Taste, moan, curse that it is supposed to bake before you can eat it, adjust for salt & pepper and other seasonings. Pour into a 9x13 baking dish and sprinkle remaining jack cheese on top.
Melt the remaining 2 tablespoons of butter and mix with the bread crumbs. Sprinkle on top of the mac-n-cheese and bake for about 35-40 minutes at 375 degrees, or until bubbly.
* Dry seasoning mixture adapted from Sunny Anderson's Spicy Mac&Cheese