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Baked Jalapeno Macaroni and cheese with Veloute (Vuh-loo-tay) sauce Recipe

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This recipe for Baked Jalapeno Macaroni and cheese with Veloute (Vuh-loo-tay) sauce is from The Vanderheiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Veloute: 1 c. flour, 1 c. butter, 8 c. chicken stock ,salt, white pepper
mac-n-cheese: 2lb. penne pasta,4 c Veloute, 2c. heavy cream, 1/2 c. brine from pickled jalapenos,1/2 c. minced pickled jalapenos,1c grated Mozzarella cheese,1c. fresh grated Parmesan,1c.grated Swiss,1c.grated white cheddar,fresh ground pepper,1c. dried seasoned bread crumbs
Directions:
Directions:
Veloute: in a sauce pan melt butter sprinkle in the flour while stirring with a wooden spoon. slowly add chicken stock while stirring. bring to a slow simmer and cook for 15-20 min.stir occasionally. skim off foam . season to taste with salt and white pepper and pass through a fine strainer to remove lumps.
Mac-n-cheese: preheat oven to 425. Boil pasta ,cook al dente . place Veloute in large sauce pan add brine and cream. bring to simmer, stir in Jalapenos and cheese, then whisk until melted and smooth. Add pasta and cheese mix. Stir to combine and season,pour into an oiled 4 quart casserole dish,top with bread crumbs and bake 15 min.
Number Of Servings:
Number Of Servings:
1 to 10
Personal Notes:
Personal Notes:
it is good reheated too. and you can freeze the left over Veloute.

 

 

 

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