Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.Ĭopyright 2013 Television Food Network, G.P. salt and ground black pepper, lowfat milk, macaroni, salt and ground black pepper and 7 more. Lay the sliced jalapenos evenly on top of the bread crumbs. Apple and Cream Cheese Filled Chicken with Mustard Cream Pasta Madeleine Cocina. Sprinkle evenly over the macaroni and cheese. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.Īdd the macaroni and reserved pasta water and stir to combine. Add the cream cheese and stir until melted. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Cook over medium heat until it just comes to a simmer. Wipe out the saucepan and add the half-and-half. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes transfer to a small bowl and reserve. Melt the unsalted butter in a large saucepan over medium heat transfer half the melted butter to a medium bowl and reserve. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.īring a large pot of salted water to a boil.
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