Jalapeno/Habanero Mac&Cheese

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Joined: Mon Sep 26, 2011 10:28 am
Species: Salmon, Trout
Location: Middlesex VT

Jalapeno/Habanero Mac&Cheese

Post by jim »

Not a fish Recipe but a few asked so here goes.. Can replace Jalapeno's/Habanero with serrano's. Nice heat and the bitterness of the serrano goes nice with the dish. Either way its good.

Jalapeno/Habanero Mac&Cheese (Full Deep Tinfoil Sheet Roasting Pan)

3 boxes of Large elbow mac
Large box(3lbs) of Cabot Extra Sharp
1 small pack of Monterey Jack
1 Pint Heavy Cream
1 Pint whole Milk(maybe a bit more if needed)
8-12 Jalapeno's(depending how hot they are)
1 Habanero(2-3 for some real heat
3 sticks of butter
1 cup white flour( for Roux)
Ritz Crackers
1/2 teaspoon Powdered Mustard

Shred all the cheddar and Monterey jack(keep separate)

Boiled Mac elbow's until almost done. So just a little bit hard. Strain and let cool

Take all peppers and place in food processor and grind until fine(dozen or so pulses)
In a sauce pan add stick of butter
Add in ground peppers
Salt /Black Pepper to taste
Just cook for 2-3 min or so to soften just a bit to get the oils into the butter and out of the peppers
Place aside for later

Cream/Pepper sauce:
Place 2 sticks butter in med size pot
add in 1 cup flour
Cook for 5 on med heat..Just a light roux.
Mix in slowly 1 pint Cream and Half pint Milk
Add Dry mustard
Slowly add in half the cheddar cheese & all Monterey (Add more milk if it gets thick. You want it like thin cheese dip)
Add in Peppers to taste(i added about 8 jalapano's but they were mild and 1 habanero.
Once its creamy its ready to go. no more cooking is required(keep warm but dont let it burn)

Final Steps
In very large bowl Place all the mac elbow's
Poor hot cheese/Pepper sauce over elbow's
Mix well
Slowly add in the rest of the shredded cheese while mixing to spreed it evenly(You could mix it all into the sauce in the prev. step if you like very creamy mac/cheese.. Personally i like it a bit chunky so I only melt down half of it and add the rest now)
Salt / Pepper to taste
Once mixed pour into deep tin sheet pan
If mixture looks a bit thick you can put a bit more milk right over top of the noodle in the sheet tin. It should be very creamy, but not watery.
Smash up some Ritz Crackers and spread over top..(About 2 rows of crackers) Cover the top well and press it in lightly. This help keep moisture in and add some nice flavor.

350 for about 30-40 min or until you see it boiling (No cover)( your just trying to brown the top and bring the contents to a boiling temp this tightens everything up)

Pull from oven
place tin foil over it and let cool for 20-30 min before serving.

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Re: Jalapeno/Habanero Mac&Cheese

Post by Surprise »

Wow Thanks Jim this should now be known to all as FROSTBITE JALAPENO/HABANERO MAC&CHEESE :D

Fish On!

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Location: Whallons Bay...They Are ALWAYS Biting... ;)

Re: Jalapeno/Habanero Mac&Cheese

Post by Hairbone »

Thanks for he recipe Jim. Nice to meet you sand the Mac & Cheese was great!

Gecha (Gerry)
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Joined: Mon Aug 29, 2011 12:26 pm
Species: whatever crazy enough to bite

Re: Jalapeno/Habanero Mac&Cheese

Post by Gecha (Gerry) »

Great recipe Jim. Very tasty dish at the BBQ.
Gecha (Gerry North of the Border)

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