Mild Habanero White Cheddar Baked Macaroni and Cheese
Not your Grandmother'sHabanero White Cheddar Baked Mac N Cheese,
with a Gluten Free Alternative Below
Here is a recipe that has been passed down for generations in my family; the love of cheese. From the time I was little, I can remember lavish cheese-stuffed casseroles made by my grandmother and mother. We had Asparagus Shortcake smothered in Grandma's famous cheesy sauce, and baked macaroni and cheese that my mom made often. We ate slices of cheese from the fridge for snacks and grabbed handfuls of cheese puffs while walking out of the kitchen. Now, going to visit my mom as an adult I scour through leftover boxes and frozen bags of whole grain bread to see the only plausible option- nachos or cheese cubes. Many hungry moments in my life I have heard the words "just have a piece of cheese", and mother- for that I thank you.
My love for cheese has expanded into art form. Habanero Gouda Queso, Ricotta and crumbled Goats Milk cheese for pizza night, and even Honey Almond Goats Cheese spread over crackers for luxurious snacks. We make cheese and vegetable trays for healthy kids snacks and hungry booze cravings while waiting for dinner. The only thing that is ever completely full in my refrigerator is the cheese drawer. Provolone and Swiss for our lunch meat sandwiches and salad wraps, Mozzarella and Gouda cheese sticks for the kids (and adults), Sharp Cheddar and Pepper Jack Cubes to munch on between glasses of wine or hunger craving spots and a couple bags of Mexican blend shredded cheese for tacos and casseroles. Our obsession doesn't stop there, though. We have cheese coated rice chips in our pantry and Queso Fresco on the weekends if we're lucky. We have Gorgonzola, Blue Cheese and Feta for salads and spreadable Garlic & Herb and Jalapeno Cheese for packed lunches.
If you think I'm crazy, you should try my Mac N Cheese.
Well, I think it's about that time. Hope you have an empty stomach!
(For Gluten Free eaters, I made this dish simply with corn starch in place of flour and used a Gluten Free Spiral Noodle that I found at Aldi Supermarkets. Simple, Sweet, Gluten-Free).
Habanero White Cheddar Baked Mac N Cheese
One Box Elbow Noodles, or Gluten Free Alternative
Water
2 Tablespoons Butter
2 Tablespoons Flour (Or cornstarch-Gluten Free)
4 Cups Milk
1/2 Cup Habanero Cheddar Cheese
1/2 Cup Sharp White Cheddar Cheese2 Cup Shredded Mexican Blend Cheese
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
Preheat oven to 350 degrees. In a large pot, fill 3/4 with water and heat to a boil. Add noodles and cook for 7-9 minutes or until partially soft. Remove from heat and strain, rinsing with cool water. When completely drained, place noodles into a 9 inch round or square glass baking dish. Set aside. In a 4 quart saucepan, add butter and heat over medium heat. When completely melted, add flour (or cornstarch) and whisk until completely smooth and thick. Slowly begin adding milk, about 1/2 cup at a time until thick. Reserve about 1/2 cup milk. Consistency should be a thin sauce but thicker than cream. When all milk has been thickened, add cheese. Stir until habanero cheese, sharp cheddar and 1 cup shredded Mexican until it has melted completely. Add last 1/2 cup milk to thin cheese sauce out and reduce to low heat. Season with salt, garlic powder and black pepper. Stir and remove from heat completely. When cheese sauce has slightly cooled pour mixture over prepared elbow noodles. Stir with a spoon or spatula until all noodles are thoroughly coated. Cover macaroni with remaining cup of shredded cheese. Place baking dish into preheated oven for 45 minutes or until cheese is bubbly and brown.
(About 8 Servings)
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