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Author Topic: Skinsandos Jalapeno Bacon Mac 'n Cheese  (Read 28140 times)
Skinsandos
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Posts: 10881


Winter Springs, FL --- Light It Up


« on: February 16, 2010, 05:57:53 PM »

6 Servings (This is not a loose mac it spoons out firm, add 1/2 cup more milk and more cheese is you prefer runny)

1/2 cup butter
1/2 cup all purpose flour
1 tsp mustard powder
5 cups of milk
3 or 4 cups of sharp cheddar shredded
1/2 tsp of kosher salt
Pinch of white pepper (black is ok)
1 tablespoon Worcestershire
Small yellow onion finely grated

Cooked 1 pound box of elbow or corkscrew mac


This can be prepped early and baked later

Melt Butter in med / large sauce pan blend in flour and mustard (do not brown you are not making a rue) slowly stir in milk, cook until thickened
Reserve 1 cup of cheddar for topping, mix in the rest of the cheddar and all other ingredients except macaroni.
Taste and add salt or other, then off heat mix in macaroni (add bacon, peppers, ham, pimentos or whatever sounds good)

Butter a cast iron well seasoned 9" pan (I did in a 12" / again large family double recipe, I had another small Pyrex for those that do not do jalepenos)

Pour in mixture spread evenly and top with reserved cheese

Keg it at 350-360 until bubbly and browning approx 30 min

Dive In


« Last Edit: July 04, 2014, 05:12:55 PM by Skinsandos » Logged

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BirdNerd
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Posts: 2052


San Rafael, CA


« Reply #1 on: February 16, 2010, 06:36:53 PM »

6 Servings (This is not a loose mac it spoons out firm, add 1/2 cup more milk and more cheese is you prefer runny)

1/4 cup butter
1/4 cup all purpose flour
1 tsp mustard powder
2 1/2 cups of milk
3 or 4 cups of sharp cheddar shredded
1/4 tsp of kosher salt
Pinch of white pepper (black is ok)
1 tablespoon Worcestershire
Small yellow onion finely grated

Cooked 1/2 half pound box of elbow or corkscrew mac
(I always double big family)

This can be prepped early and baked later

Melt Butter in med / large sauce pan blend in flour and mustard (do not brown you are not making a rue) slowly stir in milk, cook until thickened
Reserve 1 cup of cheddar for topping, mix in the rest of the cheddar and all other ingredients except macaroni.
Taste and add salt or other, then off heat mix in macaroni (add bacon, peppers, ham, pimentos or whatever sounds good)

Butter a cast iron well seasoned 9" pan (I did in a 12" / again large family double recipe, I had another small Pyrex for those that do not do jalapeos)

Pour in mixture spread evenly and top with reserved cheese

Keg it at 350-360 until bubbly and browning approx 30 min

Dive In


Looks incredible! Can't wait to try...

Bird
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RNF
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Posts: 2122


South East Oklahoma


« Reply #2 on: February 16, 2010, 09:34:06 PM »

6 Servings (This is not a loose mac it spoons out firm, add 1/2 cup more milk and more cheese is you prefer runny)

1/4 cup butter
1/4 cup all purpose flour
1 tsp mustard powder
2 1/2 cups of milk
3 or 4 cups of sharp cheddar shredded
1/4 tsp of kosher salt
Pinch of white pepper (black is ok)
1 tablespoon Worcestershire
Small yellow onion finely grated

Cooked 1/2 half pound box of elbow or corkscrew mac
(I always double big family)

This can be prepped early and baked later

Melt Butter in med / large sauce pan blend in flour and mustard (do not brown you are not making a rue) slowly stir in milk, cook until thickened
Reserve 1 cup of cheddar for topping, mix in the rest of the cheddar and all other ingredients except macaroni.
Taste and add salt or other, then off heat mix in macaroni (add bacon, peppers, ham, pimentos or whatever sounds good)

Butter a cast iron well seasoned 9" pan (I did in a 12" / again large family double recipe, I had another small Pyrex for those that do not do jalapeos)

Pour in mixture spread evenly and top with reserved cheese

Keg it at 350-360 until bubbly and browning approx 30 min

Dive In


Sounds very good thanks for sharing.

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bcellis
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Posts: 303

Tucson, AZ


« Reply #3 on: February 17, 2010, 08:41:36 PM »

Thanks for the mac & cheese recipe... my gf and I made it tonight - delicious!!
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BirdNerd
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Posts: 2052


San Rafael, CA


« Reply #4 on: February 22, 2010, 09:58:45 AM »

6 Servings (This is not a loose mac it spoons out firm, add 1/2 cup more milk and more cheese is you prefer runny)

1/4 cup butter
1/4 cup all purpose flour
1 tsp mustard powder
2 1/2 cups of milk
3 or 4 cups of sharp cheddar shredded
1/4 tsp of kosher salt
Pinch of white pepper (black is ok)
1 tablespoon Worcestershire
Small yellow onion finely grated

Cooked 1/2 half pound box of elbow or corkscrew mac
(I always double big family)

This can be prepped early and baked later

Melt Butter in med / large sauce pan blend in flour and mustard (do not brown you are not making a rue) slowly stir in milk, cook until thickened
Reserve 1 cup of cheddar for topping, mix in the rest of the cheddar and all other ingredients except macaroni.
Taste and add salt or other, then off heat mix in macaroni (add bacon, peppers, ham, pimentos or whatever sounds good)

Butter a cast iron well seasoned 9" pan (I did in a 12" / again large family double recipe, I had another small Pyrex for those that do not do jalapeos)

Pour in mixture spread evenly and top with reserved cheese

Keg it at 350-360 until bubbly and browning approx 30 min

Dive In


Thanks for the recipe. I tried it for Sunday night dinner last night along with a Beer-can Chicken. I doubled your recipe and as you can see from the pic, it slightly overflowed the 11 inch cast iron skillet. My only mods to yours was not including the mustard and worcestershire (thinking that the kids might not like) and throwing in some "4-cheese" blend along with the cheddar. Came out really good -- lots of leftovers!

Bird


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Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
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Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #5 on: February 22, 2010, 10:52:13 AM »

Very Nice Grin
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Kegeer
Full Member
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Posts: 70


« Reply #6 on: February 23, 2010, 08:59:00 AM »

Two thumbs up on the mac and cheese, the family loved it!
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Grilla McNasty
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Posts: 7



« Reply #7 on: March 01, 2010, 12:47:46 PM »

You had me at Jalapeno/Bacon...

Made it this weekend and it came out great!  The only thing I did different was use 1lb of mac instead of 1/2lb, all other portions remained the same.

Thanks for the recipe!

Grilla


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Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
*****
Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #8 on: March 01, 2010, 06:17:26 PM »

You had me at Jalapeno/Bacon...

Made it this weekend and it came out great!  The only thing I did different was use 1lb of mac instead of 1/2lb, all other portions remained the same.

Thanks for the recipe!

Grilla

That Looks Awesome
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Ricky Bobby
Guest
« Reply #9 on: March 16, 2010, 12:12:28 PM »

I finally got around to making this recipe myself and it was absolutely rediculously good.  I think we definitely made the right call for HotM!

For the record I doubled the pasta too (I used 1 whole lb.).  I also substituted 2 tablespoons of dried chopped onions (for the diced onion - I was out) and many squirts of tabasco for the jalapeno.  Next time I'll use chipotle peppers instead!

This one is now an instant classic in my playbook.


* n_Cheese.JPG (187.53 KB, 800x600 - viewed 442 times.)
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dmo
Sr. Member
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Posts: 139

North of Chicago


« Reply #10 on: June 29, 2010, 05:43:29 AM »

6 Servings (This is not a loose mac it spoons out firm, add 1/2 cup more milk and more cheese is you prefer runny)

1/4 cup butter
1/4 cup all purpose flour
1 tsp mustard powder
2 1/2 cups of milk
3 or 4 cups of sharp cheddar shredded
1/4 tsp of kosher salt
Pinch of white pepper (black is ok)
1 tablespoon Worcestershire
Small yellow onion finely grated

Cooked 1/2 half pound box of elbow or corkscrew mac
(I always double whole recipe I have a big family)

This can be prepped early and baked later

Melt Butter in med / large sauce pan blend in flour and mustard (do not brown you are not making a rue) slowly stir in milk, cook until thickened
Reserve 1 cup of cheddar for topping, mix in the rest of the cheddar and all other ingredients except macaroni.
Taste and add salt or other, then off heat mix in macaroni (add bacon, peppers, ham, pimentos or whatever sounds good)

Butter a cast iron well seasoned 9" pan (I did in a 12" / again large family double recipe, I had another small Pyrex for those that do not do jalapeos)

Pour in mixture spread evenly and top with reserved cheese

Keg it at 350-360 until bubbly and browning approx 30 min

Dive In


Skins - I'd like to make this for my family, which includes a 9 yo who doesn't like anything "hot."  So I'm wondering about the mustard powder and Worcestershire - do they make it pretty spicy or not really?  I'm afraid if I leave them out completely it'll be bland - any advice?

Thanks,
dmo
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Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
*****
Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #11 on: June 29, 2010, 12:52:31 PM »

Skins - I'd like to make this for my family, which includes a 9 yo who doesn't like anything "hot."  So I'm wondering about the mustard powder and Worcestershire - do they make it pretty spicy or not really?  I'm afraid if I leave them out completely it'll be bland - any advice?

Thanks,
dmo

without jalepenos it is not hot at all I would skip the white or black pepper though to be sure, mustard and Worcestershire not hot at all in this recipe

enjoy
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weconway
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BBQ Nerd


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« Reply #12 on: July 27, 2010, 11:30:21 AM »

I just made this yesterday, with a few adjustments.

I use 1 lb. of pasta and 1/2 lb. of bacon (cooked and chopped) total for the recipe.

Instead of grated onion, I add 1 heaping tablespoon of dried onion flakes.  Instead of Jalapeno, I add one heaping tablespoon of chipotle puree (get the whole can with adobo sauce and puree in food processor).

Boom!  Chipotle Bacon Mac and Cheese!

I fed it to a friend who had to take a moment to recover from the sensation.

William
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Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
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Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #13 on: July 27, 2010, 12:10:24 PM »

I just made this yesterday, with a few adjustments.

I use 1 lb. of pasta and 1/2 lb. of bacon (cooked and chopped) total for the recipe.

Instead of grated onion, I add 1 heaping tablespoon of dried onion flakes.  Instead of Jalapeno, I add one heaping tablespoon of chipotle puree (get the whole can with adobo sauce and puree in food processor).

Boom!  Chipotle Bacon Mac and Cheese!

I fed it to a friend who had to take a moment to recover from the sensation.

William

That sounds awesome hope it was enjoyed and congrats on your new baby boy & job opportunity
« Last Edit: July 27, 2010, 03:37:50 PM by Skinsandos » Logged

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BigFoodie
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Posts: 502


Grill It, Chill It, But Dont Dare Spill It!


« Reply #14 on: August 03, 2010, 01:37:09 PM »

SOUnds Awesome... But I have read the recipe over and oever and over again.  Had to stop to clean up the spit puddle on my desk.  But there is no mention of BACON in the recipe.  Just sayin'

Cant wait to try it though.
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