Jalapeno Mac and Cheese

Introducing West Hollywood’s acclaimed jalapeño mac & cheese from The Hudson! Macaroni and cheese is the...

Introducing West Hollywood’s acclaimed jalapeño mac & cheese from The Hudson! Macaroni and cheese is the perfect vehicle for jalapeño pepper goodness: the seemingly infinite creaminess expertly neutralizes fiery heat so that each spicy wallop is followed by mouth-mellowing Cheddar. Get your forks ready because this dish is not one to be missed.

Ingredients

For the cheese sauce:

  • 1 1/2 Cup boiling water
  • 1/2 Cup powdered milk
  • .25 Ounce unflavored gelatin
  • 1 1/2 Pound Cheddar cheese, shredded

For the mac and cheese:

  • 16 Ounces elbow macaroni
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 smoked jalapeno, diced
  • 3 Cups cheese sauce
  • 4 Tablespoons parmesan bread crumbs

Servings20

Calories Per Serving304

Folate equivalent (total)21µg5%

Riboflavin (B2)0.3mg14.9%


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Recipe Summary

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 jalapenos, seeded and diced
  • 4 sliced scallions
  • 1/2 cup unbleached all-purpose flour
  • 6 cups 2-percent milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Kosher salt and freshly ground pepper

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.