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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Jalapeno Macaroni and cheese with Veloute sauce - this is NOT figure friendly FYI Recipe

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This recipe for Baked Jalapeno Macaroni and cheese with Veloute sauce - this is NOT figure friendly FYI is from The Kenworthy/Slaughter Family Cookbook Project, 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
2 c. heavy cream,
1/2 c. brine from pickled jalapenos
1/2 c. minced pickled jalapeno
1c grated Mozzarella cheese
1c. fresh grated Parmesan
1c.grated Swiss,
1c.grated white cheddar,
fresh ground pepper,
1 c. 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 and skimming 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 to four quart casserole dish, top with bread crumbs and bake 15 min.

 

 

 

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