Cabntmkr1
is One Chatty Farker
We are going to a family reunion in KC tomorrow for my lovely wife's side of the family.
I decided to make some Jalapeño Crack-N-Cheese (I call it that because it's so addicting!:lol
to take tomorrow instead of the BBQ we usually take.
I hope everyone enjoys the pron.:wink:
Here's the recipe for those who want it.
Cabntmkr1's Crack-N-Cheese
Ingredients:
4 Tb. Butter
4 Tb. Flour
4 C. Whole Milk, or 2%
Salt and Ground White Pepper, to taste
1/2 C. Grated Parmesan Cheese (optional)
4 Jalapeños, seeded and diced small
16 Oz. Mozzarella and Provolone Cheese, shredded
5 C. Cooked Small Pasta Shells
Directions:
Melt the butter over medium-low heat in a sauce pan. Add the flour and use a wire whisk to make a roux. Allow to cook just until the roux starts to smell toasty... do not brown.
Scoop The roux into a bowl and set aside to cool.
Pour the milk into the same saucepan and season to taste with the pepper and salt. Bump up to medium heat and cook until the milk reduces some...about 1/3rd.
Whisk the roux into the reduced milk and bring to a simmer. It will thicken nicely at this point.
If too thick, thin with a little more milk, if too thin, reduce more.
When done to the preferred consistency, pour over the cooked pasta, add the cheese(s) and
Jalapeños. Stir together and enjoy!
I decided to make some Jalapeño Crack-N-Cheese (I call it that because it's so addicting!:lol
to take tomorrow instead of the BBQ we usually take.I hope everyone enjoys the pron.:wink:
Here's the recipe for those who want it.
Cabntmkr1's Crack-N-Cheese
Ingredients:
4 Tb. Butter
4 Tb. Flour
4 C. Whole Milk, or 2%
Salt and Ground White Pepper, to taste
1/2 C. Grated Parmesan Cheese (optional)
4 Jalapeños, seeded and diced small
16 Oz. Mozzarella and Provolone Cheese, shredded
5 C. Cooked Small Pasta Shells
Directions:
Melt the butter over medium-low heat in a sauce pan. Add the flour and use a wire whisk to make a roux. Allow to cook just until the roux starts to smell toasty... do not brown.
Scoop The roux into a bowl and set aside to cool.
Pour the milk into the same saucepan and season to taste with the pepper and salt. Bump up to medium heat and cook until the milk reduces some...about 1/3rd.
Whisk the roux into the reduced milk and bring to a simmer. It will thicken nicely at this point.
If too thick, thin with a little more milk, if too thin, reduce more.
When done to the preferred consistency, pour over the cooked pasta, add the cheese(s) and
Jalapeños. Stir together and enjoy!
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