Tex-Mex Macaroni and Cheese with Pepper Jack
Macaroni and Cheese with Monterey Pepper Jack Cheese, bell peppers, and Tex-Mex spices.
Equipment
- Food processor
Ingredients
- 3 cups elbow macaroni
- 6 tbsp. unsalted butter
- 1 small onion, minced
- 1 cup diced bell peppers
- 2 tbsp. all purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- ½ tsp. kosher salt
- 1 tsp. chili powder
- ¼ tsp. black pepper
- 2 beaten eggs
- 2 cups Monterey Pepper Jack cheese, grated
- 2 cups cubed white bread
- ¼ tsp. paprika
Instructions
- Preheat the oven to 350 degrees.
- Boil the macaroni for the time indicated on the box, and drain it well.
- Meanwhile, in a Dutch oven, on medium heat, melt four tablespoons of the butter and cook the onions and peppers until they're soft.
- Add the flour to the vegetables and cook for two minutes. Then, add the chicken stock and cream and cook for two more minutes. Add the salt, pepper, and chili powder. Remove the pot from the heat.
- Stir a half cup of the white sauce into a bowl with the beaten eggs. This is to temper, or heat up, the eggs so that they don't scramble in the hot sauce. Then, add the warmed up eggs to the pot of white sauce. Stir in the macaroni and the cheese, and pour it into a a greased 9 by 11 casserole, or 6 individual cocottes or ramekins.
- In a small skillet melt the rest of the butter. In a food processor, pulse the bread into crumbs, and then cook with the paprika in the butter for three minutes.
- Scatter the bread crumbs over the macaroni and cheese and bake for thirty minutes.
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