Mind-blowing Macaroni and Cheese
February 5, 2011 2 Comments
Because I’m going to the LA Cupcake Challenge today, because I’m still reeling from the intensity of midterms week, because I’m taking the GRE next week and need comforting (ridiculously cheesy, melty, gooey comforting), I’m sharing with you this phenomenal macaroni and cheese my boyfriend made.
I know everyone claims to have the best reinterpretation of this classic dish. However, this will not be the best for you if you do not like spicy food. The habanero and jalapeno chiles combined give your throat a hearty tickle as you eat. Because of the chiles, it’s best that a sweet onion is used to counteract the heat. Thanks to the recipe’s original pedigree–thanks Alton Brown–you can trust its guaranteed easiness and cheesiness.
Mindblowing Macaroni and Cheese adapted from Alton Brown
- 1/2 pound macaroni
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 tablespoon of powdered mustard
- 3 cups of milk
- 1/2 cup of sweet onion, finely diced
- 1 bay leaf
- 1/2 teaspoon of paprika
- 1 habanero chile, diced
- 1 jalapeno chile, diced
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 1 tube of Ritz crackers
- Optional: A few slices of thick-cut bacon if you’re feeling carnivorous.
Preheat the oven to 350 degrees.
While the macaroni is cooking, melt the butter in a pot. Whisk in flour and mustard powder continuously. Try to get it lump-free. When heating flour, I’ve learned that patience is key.
When it starts to thicken, add milk, onions, chiles, bay leaf, and paprika. Keep stirring. After about 10 minutes, add all the shredded cheese. Keep stirring, make sure all the cheese has melted.
While it continues to cook on medium, smash the Ritz crackers until you get crumbs. Now it’s time to fold in the cooked pasta.
Once it’s all incorporated and the cheese looks thick and creamy, pour into a large, oven-safe dish.
Top with the crushed Ritz crackers. Bake in the preheated oven for 30 minutes.