So remember when I said it was time to put away those "heavy" items and start eating light and spring-like?
Yea, I lied. Well I didn't lie, but I forgot about my mission: To Find the Best Mac N Cheese Recipe.
Yea, let's just say milk, butter, flour, cheese and pasta aren't really "spring-like". Oh well, you win some you lose some.
So I decided to just dive right in with Jalapeno Popper Buffalo Chicken Mac N Cheese. Yea, that you read that correctly. I repeat, not spring-like. I started looking over the recipe and saw words like, "heavy cream, butter, whole milk" and instantly felt my thighs grow a size. So I decided not to be dismayed, but improvise and adapt this recipe for someone who is worried about a certain summer trip to a certain tropical location (yet to be blogged about).
Yea, I lied. Well I didn't lie, but I forgot about my mission: To Find the Best Mac N Cheese Recipe.
Yea, let's just say milk, butter, flour, cheese and pasta aren't really "spring-like". Oh well, you win some you lose some.
So I decided to just dive right in with Jalapeno Popper Buffalo Chicken Mac N Cheese. Yea, that you read that correctly. I repeat, not spring-like. I started looking over the recipe and saw words like, "heavy cream, butter, whole milk" and instantly felt my thighs grow a size. So I decided not to be dismayed, but improvise and adapt this recipe for someone who is worried about a certain summer trip to a certain tropical location (yet to be blogged about).
But I don't substitute bacon, so let's start with 4 slices. Cook em up real crispy, which actually cooks out most of the fat, so there ya go. Feel better. Sorta.
But reserve a bit of that fat to cook down the onion and diced jalapeno until it is nice and soft.
Substitution #1: The original recipe call for 2.5 cups of cheddar, 1 cup mozzarella, and 1/4 cup grated provolone. I decided to use 2 cups of low-fat jack cheese and 1 cup of low-fat cheddar. I swear, this mac n cheese was still a creamy, cheesy dream without the extra cheese!
Swap #2: Original calls for 2 cups of whole milk and a 1/4 cup of heavy cream, as well as 2 oz cream cheese. I used all skim milk and low-fat cream cheese. *GASP* But no! How could you? There is no way this would taste as good! Wait for the pics people... wait for it.
There! The only other substitution I made was to use bread crumbs instead of cornflakes, mainly because I didn't want to buy a whole box of cornflakes just for this recipe! I am cheap like that.
Honestly yall, it was amazing. Do you see that cheese just dripping off?? Jake said it was awesome, had seconds, and thirds, and said I needed to remember this one! It was so creamy and cheesy that he said he couldn't tell it was adjusted at all! I think the only other change I would make is to possibly marinate the chicken in buffalo or hot sauce before cooking and adding to the recipe, for a little more buffalo chicken taste!
I do however think I will have to try the original recipe at some point... but just for the sake of comparison. I swear. Not because I love cheese.
So if you are up for it, check out the original recipe here, and if you are looking for a lighter version, see below. My edits are in bold. Either way, enjoy all!
Recipe:
Ingredients:
4 slices of bacon
2 tablespoons bacon grease {reserved from said bacon}
1/2 large onion, diced {about 1 1/4 cups}
2 jalapenos, sliced {ribs and seeds removed}
3/4 pounds elbow macaroni
for the sauce-
3 tablespoons margarine
5 tablespoons all purpose flour
2 1/4 cups skim milk
salt & pepper, to taste
1 pinch nutmeg
2 ounces light cream cheese
1 tablespoon hot sauce {such as Frank’s Red Hot}
2 cups grated low fat jack cheese
1 cup grated low fat cheddar cheese
1/4 cup blue cheese crumbles
1 cup precooked and shredded chicken *optional to marinate in sauce*
for the topping-
1/4 -1/2 cup bread crumbs
1/3 cup blue cheese crumbles
Crumbled bacon (from above)
parsley, for garnish
Directions:
In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.
Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.
Preheat oven to 350 degrees.
In the same pot, melt margarine over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses and chicken. Pour into a Pam sprayed baking dish and spread out evenly. Top with blue cheese, bread crumbs and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.
I do however think I will have to try the original recipe at some point... but just for the sake of comparison. I swear. Not because I love cheese.
So if you are up for it, check out the original recipe here, and if you are looking for a lighter version, see below. My edits are in bold. Either way, enjoy all!
Recipe:
Ingredients:
4 slices of bacon
2 tablespoons bacon grease {reserved from said bacon}
1/2 large onion, diced {about 1 1/4 cups}
2 jalapenos, sliced {ribs and seeds removed}
3/4 pounds elbow macaroni
for the sauce-
3 tablespoons margarine
5 tablespoons all purpose flour
2 1/4 cups skim milk
salt & pepper, to taste
1 pinch nutmeg
2 ounces light cream cheese
1 tablespoon hot sauce {such as Frank’s Red Hot}
2 cups grated low fat jack cheese
1 cup grated low fat cheddar cheese
1/4 cup blue cheese crumbles
1 cup precooked and shredded chicken *optional to marinate in sauce*
for the topping-
1/4 -1/2 cup bread crumbs
1/3 cup blue cheese crumbles
Crumbled bacon (from above)
parsley, for garnish
Directions:
In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.
Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.
Preheat oven to 350 degrees.
In the same pot, melt margarine over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses and chicken. Pour into a Pam sprayed baking dish and spread out evenly. Top with blue cheese, bread crumbs and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.