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Before you jump to Brenda's Mac & Cheese with Roasted Jalapenos & Bacon recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
For the most part, people have been taught to think that “comfort” foods are bad for the body and should be avoided. However, if your comfort food is candy or junk food this might be true. At times, comfort foods can be utterly nourishing and good for us to consume. A number of foods honestly do raise your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try some of these.
Eggs, believe it or not, are wonderful for helping you combat depression. Just see to it that you don’t get rid of the yolk. Every time you want to cheer yourself up, the egg yolk is the most crucial part of the egg. Eggs, particularly the egg yolks, are loaded with B vitamins. The B vitamin family can be fantastic for raising your mood. This is because they increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Try consuming a few eggs to feel better!
See, you don’t need to consume all that junk food when you want to feel better! Try some of these instead!
We hope you got insight from reading it, now let’s go back to brenda's mac & cheese with roasted jalapenos & bacon recipe. You can have brenda's mac & cheese with roasted jalapenos & bacon using 9 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Brenda's Mac & Cheese with Roasted Jalapenos & Bacon:
- You need 2 large fresh jalapeno peppers
- You need 4 oz applewood-smoked bacon, diced
- You need 1 cup panko breadcrumbs
- Prepare 2 tbsp unsalted butter
- Prepare 2 tbsp unbleached all-purpose flour
- Use 2 cup whole milk, heated to just below simmer
- Provide 12 oz Cabot Seriously Sharp Chedder, grated (about 3 cups)
- Use 8 oz dry garganelli or penne pasta
- Use 1 salt to taste
Steps to make Brenda's Mac & Cheese with Roasted Jalapenos & Bacon:
- Roast jalapenos directly over stove top gas burner or under preheated broiler, turning with tongs, until skins are blistered all over.
- Transfer pepper to small plastic bag and let stand. When cool enough to handle, remove and discard stems, skin and seeds. Chop flesh into fine dice and set aside. (I didn't go to this much trouble and used about 4 Tbsp of diced jalapenos!)
- Cook bacon in skillet until lightly browned (I used about 8 slices), transfer with slotted spoon to small bowl. Add breadcrumbs, along with small amount 3-4 Tbsp) of bacon fat to moisten, combining well.
- In medium saucepan melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes.
- Gradually whisk in milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn't scorch on bottom.
- Remove from heat and stir in chedder, when cheese is melted, season with salt as needed.
- Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until all dente. Drain and return to pot. Add cheese sauce and reserved jalapenos and stir together.
- Transfer pasta to 2-quart baking dish or individual ramekins. Top with breadcrumb mixture. Bake for 25-30 minutes or until browned on top and bubbling throughout.
- Estimated: Calories 594. Total fat 33g. Cholesterol 100mg. Sodium 852mg. Carbohydrates 43g. Protein 29.5g. Calcium 500mg
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