Rock Roll Jalapeno Mac And Cheese Food

CREAMY JALAPENO MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
• Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

ROCK & ROLL JALAPENO MACARONI AND CHEESE

Steps:

• In a saucepan melt butter, then add cream cheese and mix until smooth.
• Add heavy cream and whisk it inches Then add jalapeño juice and whisk that in
• Mix in Cheese, stir until cheese is completely melted.
• Mix in Jalapeños, Salt, Cajun Seasoning, and Flour.
• Continue whisking until all ingredients are completely mixed.
• Grease a casserole dish and layer bottom of pan with half of the cooked macaroni.
• Gently pour half the mixture over noodles.
• Add another layer of noodles and cheese mixture.
• Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes.
• Uncover and bake for another 20 to 30 minutes or until golden brown on top.

ROCK & ROLL JALAPENO MAC AND CHEESE

Steps:

• 1. In a saucepan melt butter, then add cream cheese and mix until smooth. 2. Add heavy cream and whisk until smooth. Then add jalapeno juice and whisk. 3. Mix in cheddar cheese and stir until completely melted. 4. Mix in jalapenos, salt, cajun seasoning, and flour. 5. Continue whisking until all ingredients are completely mixed. 6. Grease a casserole dish and layer bottom of pan with half of the cooked macaroni. 7. Gently pour half the mixture over the noodles. 8. Add another layer of noodles and cheese mixture. 9. Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes. 10. Uncover and bake for another 20-30 minutes or until golden brown on top.

ROCK & ROLL BBQ JALAPENO DUST

Steps:

• Preheat your over to 200 degrees.
• Remove stems from Jalapenos by slicing off the ends.
• Slice Jalapenos lengthwise.
• Cover a cookie sheet with cheese cloth, parchment paper, or foil. You can use an outdoor smoker or food dehydrator if you want.
• Place Jalapenos skin side down (not stacked) on the pan. Add the peeled Garlic cloves where there is room.
• Place in oven and bake until ALL juices have released. Everything should be hard and dried. The garlic will be brown and the Jalapenos will have shrunk drastically. This process can take 2-8 hours. The humidity of you area, oven, and house will effect this. Check every 1/2 hour after a couple hours!
• When it's all done remove the pan from the oven and let cool. You can now process the dried ingredients in a blender, food processor, or spice grinder. I use a food processor to condense the mixture. I powder the stuff from there with a coffee grinder. If you use a coffee grinder (the best way) make sure it's one that doesn't get used for coffee! You don't want your coffee to taste like spices and visa versa.
• Store in cool dry place and use liberally.

JALAPENO-CHEDDAR ROLLS

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
• Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
• In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
• Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
• Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
• Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
• On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
• Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
• Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
• Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
• Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.

CREAMY JALAPEñO MAC AND CHEESE RECIPE BY TASTY

Steps:

• Bring 6 cups (1.5 liters) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the Philadelphia® Cream Cheese, Kraft® Shredded Monterey Jack Cheese, milk, salt, and cheese sauce mix and stir well until smooth and creamy. Stir in the diced jalapeño, then remove the pot from the heat.
• Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
• Enjoy!