Hi guys! The comments off this post are still rolling in. I’m so jazzed so many of you are into the juicing idea. It’s really pretty cool… I have to admit. Plus it’s a really fun way to get your veggies in.
Dun-Dun-Dun-Duuuuunnnnn!
This post has been practically months in the making. I’m enjoying a celebratory glass of wine from our latest wine tasting tour in celebration.
Okay… here’s the back story.
About a million months ago I made habanero mac and cheese. But I never posted the recipe because while I was writing the post all our dishes fell off our newly installed wall shelves in our kitchen. My adrenaline was going so fast because I was so startled by the loud crash that I wrapped that post up double-quick.
So, finally… here’s the uber delicious recipe for the mac!
Habanero Mac & Cheese 2013-07-24 21:36:00 Serves 8 the best mac and cheese you will ever eat. But it's really spicy so BEWARE.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients 1/2 cup (1 stick) unsalted butter 1/2 cup flour 6 cups of whole milk, scorched Kosher salt and freshly ground black pepper Freshly grated nutmeg 2 cups shredded habanero cheddar 1/2 cup shredded sharp white cheddar cheese 1 cups shredded Gruyere cheese 1/4 cup shredded Parmigiano Reggiano cheese 1 pound elbow macaroni, cooked al dente 2 cups of panko Japanese breadcrumbs 1 teaspoon fresh thyme leaves
Instructions Preheat oven to 375 degrees F. Butter a 13x9 gratin dish set aside. Combine shredded cheeses. In a small pot heat butter and add flour to make a roux. Whisk together and cook for 3-4 minutes so the flour cooks. Add the hot milk, a little at a time, so you can fully incorporate it without lumps forming. Season with salt, pepper and frsh nutmeg then reduce heat and let it cook for 10-15 minutes. Once the bechamel is cooked, fold in the shredded cheeses and stir until it melts completely. Fold in cooked macaroni and stir well. Pour mixture into the gratin dish and set on a roasting pan to catch any drips when you bake it. In a large mixing bowl mix panko with thyme and season with salt and pepper. Top the mac n cheese with the seasoned panko and bake in the oven for 20-25 minutes.
Notes So when adding the scalded milk to the roux, you don't need to add the entire 6 cups. Add the milk by the ladle full, mixing it completely between pours. I normally only add about 3-4 cups.
Adapted from Top Chef University
Adapted from Top Chef University
Marens Morsels http://marensmorsels.com/blog/
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It’s not the best dish for ya, but it is one of the most delicious you’ll ever make.
The original recipe called for chipotle cheddar. I can’t find a chipotle cheddar at any of my grocery stores so I use this hot habanero stuff. It’s HOT!
I love spicy food and I don’t think I’d eat this cheese plain. But in the mac, mixed with the Gruyere and the nutmeg, it’s kinda like angels dancing on your tongue.
Just a little close up to make you drool a little more.
You’re welcome!
This afternoon I was a hungry beast.
I don’t know what was going on. First, I tried to be sensible and have a nutritious-healthy snack.
Max and I buy one of the big-sized veggie party trays every week for quick snacks throughout the week. I had 2 T of ranch and this heaping bowl of veggies and after I finished it I was still on empty… so I scarfed 2 servings of chips and salsa before I could even get a photo.
Foodie-shame!
This is Donner’s impression of being in a wind tunnel.