Cooking Classics: Jalapeño Macaroni & Cheese

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The Technique

Jalapeño Macaroni & Cheese

Good barbecue deserves good mac & cheese. Spicy macaroni & cheese pairs perfectly with a plate of smoky barbecue & believe it or not, you can make your own in a few easy steps. Jalapeño Macaroni & Cheese starts with a little cooked penne pasta, then tossed in a delicious cheese filled white sauce that’s prepared on the stovetop. A combination of cheeses makes an impact in the overall flavor of the final dish & you can substitute several varieties in the recipe for a thousand different ways to enjoy this classic side dish favorite. Try Jarlesberg, extra sharp Cheddar & Romano or Gouda, mild Cheddar & Monterey Jack. The key is to blend a mix of pungent & milder flavors for a delightfully tasty end result. Once the base mixture has been prepared, portion it into either a large baking dish or smaller ramekins. Learn how to make this crowd-pleasing dish that’s ideal to serve with summer-fresh recipe favorites.

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Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickJalapeño Macaroni & Cheese
makes 6 servings

1/2 {16-oz} box penne pasta
1/4 cup butter
2 Tbsp all purpose flour
1 cup heavy whipping cream
1 cup whole milk
1 small jalapeno, minced
1/4 tsp kosher salt
Freshly ground pepper
1 3/4 cups Colby-Monterey Jack cheese blend, divided
1/2 cup shredded Gruyere cheese
1/4 cup finely grated Parmesan cheese

Preheat the oven to 400 degrees. Cook the pasta according to package instructions in a 3-quart saucepan. Drain & set aside. Melt the butter in the same saucepan over Medium heat. Whisk in the flour until smooth. Whisk in the cream, the milk, the jalapeno, the salt & pepper to taste. Stir vigorously with the whisk until smooth. Bring the mixture to a boil. Cook 1 minute. Remove the mixture from the heat. Whisk in 1 cup of the Colby-Monterey Jack cheese & the remaining cheeses. Stir in the cooked pasta. Portion the pasta into a lightly greased 11 x 7-inch baking dish. Top with the remaining 3/4 cup Colby-Monterey Jack cheese. Bake 20 to 25 minutes or until hot, bubbly & the cheese begins to turn golden brown.

The Recipe Blueprint By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Jalapeño Macaroni & Cheese 

Macaroni & cheese makes a wonderful addition to many weeknight & entertaining meals & a classic southern vegetable plate would be the same without this comforting side dish. With minimal effort, you have a filling pasta dish that may be served with kabobs, tomato salads & so much more

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Portion the pasta into a lightly greased 11 x 7-inch baking dish. 

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No. 2

Top with the remaining 3/4 cup Colby-Monterey Jack cheese. 

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No. 3

Bake 20 to 25 minutes or until hot, bubbly & the cheese begins to turn golden brown.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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