Jalapeno & Roasted Garlic Mac and Cheese
Serves: 8
Ingredients
Topping
Amount |
Ingredient |
|---|---|
½ cup |
breadcrumbs |
¼ cup |
grated Parmesan |
1 tbsp |
fresh parsley |
1 tsp |
kosher salt |
1 tsp |
black pepper |
½ tsp |
crushed red pepper |
BASE
Amount |
Ingredient |
|---|---|
2 cups |
heavy cream |
2 cups |
milk |
1 cup |
unsalted butter |
1 cup |
flour |
2 each |
shallots, minced |
2 leaves |
bay leaf |
Pinch |
nutmeg |
1 tbsp |
kosher salt |
1 tsp |
white pepper |
12 oz |
sharp cheddar, shredded |
½ cup |
grated Romano |
½ cup |
grated Parmesan |
½ cup |
roasted garlic, peeled whole cloves |
½ cup |
fresh jalapeños, sliced |
½ cup |
butternut squash, ⅜" cubes |
½ cup |
parsnips, ⅜" cubes |
1 lb |
cavatappi pasta |
Instructions
TOPPING
-
Combine all ingredients, and set aside.
BASE
-
Simmer butternut squash and parsnips in vegetable stock until al dente. Allow to cool and hold for assembly.
-
Cook pasta until al dente. Rinse under cold water to cool and set aside.
-
In a large sauce pan melt butter over medium heat. Add minced shallots and sweat 3 minutes, add flour and cook 5 minutes, stirring often.
-
Add cream, milk, bay leaves and nutmeg. Stir occasionally to prevent scorching simmer for 5 minutes, until thick.
ASSEMBLY
-
In large bowl combine cooked pasta, warm cream mixture, roasted garlic, butternut squash, parsnips, jalapeno, cheddar, parmesan, and Romano. Fold gently to combine.
-
Sprinkle with topping and bake at 375° for 30-40 minutes.