Johnny Jalapenos Jumpin Wagon Wheels Macaroni And Cheese Recipes

Steps:

• MACARONI: Cook macaroni according to package and drain well. Pour into a cast iron dutch oven (or crock pot), stir melted butter into the hot pasta and set aside.
• CHEESE SAUCE: Heat milk in a 2 quart sauce pan over medium heat until warmed. Add the cheeses, stirring gently until melted. Season to taste with habanero sauce, dry mustard, salt, and black pepper.
• Remove from heat and fold in the sour cream. Slowly add the beaten eggs while wisking to incorporate. Mix in the chopped ham and jalapenos.
• ASSEMBLY: Pour the cheese sauce over the pasta (the macaroni will be soupy at this point, but it will absorb as it bakes). Note: Dish can be covered and refrigerated for up to 2 days at this point.
• BAKE: Preheat oven to 350°F Place bacon pieces over the top. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over top of macaroni and bacon.
• Bake approximately 30 minutes (longer if refrigerated) until hot. Remove from oven and place tomatoes over top to resemble wagon wheels and sprinkle with a bit more black pepper if desired. Place back in the oven for 5-10 more minutes. You can turn the oven off and keep warm for a little while til ready to serve.

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Steps:

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, drain. Return to the pan you boiled it in and set aside. (Toss in a little butter or olive oil to help keep the noodles from sticking together if it's going to be awhile before you make the sauce)
• In a medium saucepan over medium heat, melt the butter.
• Add the flour, dry mustard, salt, and black pepper. Whisk constantly over medium heat for about three minutes.
• Continue stirring with the whisk and slowly pour in the milk.
• Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
• Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and Tabasco sauce, stirring until the cheese has melted.
• Pour the cheese sauce over the pasta and toss gently until coated.
• Add half the noodles to a two quart casserole dish and sprinkle on half of the remaining cheeses.
• Add the remaining pastas and sprinkle on the remaining cheese.
• Bake at 375 degrees Fahrenheit.for about 25-30 minutes or until bubbly and golden brown.

Steps:

• Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
• In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
• Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
• Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
• Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
• Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
• Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
• Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.

Steps:

• In a saucepan melt butter.
• Add cream cheese and mix until blended.
• Add heavy cream and whisk.
• Add jalapeño juice and whisk.
• Mix in cheddar, stirring until cheddar is completely melted.
• Add salt, Cajun seasoning and flour. Whick until all ingredients are completely incorporated.
• Stir in jalapenos.
• Spray loaf pan with pan coating.
• Layer bottom of pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake for 20 to 30 minutes until brown.