Saturday, March 13, 2010

Macaroni and cheese my one follower

this is just to let you know I can still find this bloggy thing
Here's a recipe in case you don't have anything to do:

Outrageous Macaroni and Cheese with Bacon & Jalapeno(My Take on "Jimmy Mac")
Serves 8 to 10
1 pound large elbow macaroni 1 quart whole milk 6 tablespoons unsalted butter1/2 cup all-purpose flour 4 cups Gruyere, grated 2 cups extra-sharp aged Cheddar, grated 1 1/2 teaspoons kosher salt1 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 1 1/2 jalapeño peppers, seeded and diced1 pound bacon, cooked and crumbledPanko Bread Crumbs, for topping
Preheat oven to 400 degrees.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, being careful not to boil it. Melt the butter in a large (4-quart) pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly to cook out the raw flour taste. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth. Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg. Stir in the jalapeño and bacon and fold in the cooked macaroni. Pour into a 3-quart baking dish. Top with panko bread crumbs. Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.
By Jimmy Yeager

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