GF Mac & Cheese with Candied Jalapeños
This GF Mac & Cheese with Candied Jalapeños is the yummiest play on mac & cheese with sweet and spicy candied jalapeños.
Ingredients
- 6 Tablespoons butter
- 1.5 teaspoon mineral salt
- 20 grinds fresh-cracked black pepper
- 1/2 teaspoon nutmeg
- 4 cloves garlic grated on a microplane
- ¼ cup gluten-free AP flour
- 6 cups whole milk
- 2 cups sharp cheddar grated on the box grater
- 2 cups fontina grated on the box grater
- 2 cups pecorino grated on the box grater
- 2 boxes of Jovial GF Elbow Macaroni or normal elbows (12 oz. box)
- 1 cup GF or normal italian breadcrumbs
- ¼ cup melted butter
- Jarred candied jalapeños for garnishing
Instructions
- Bring pasta water to boil and grease a 9x13 casserole dish. Preheat oven to 400 degrees.
- In a large dutch oven, melt butter over medium high heat. Add garlic and spices, sautéing for 1-2 minutes, careful not to burn garlic. Add flour to the butter, whisking contstantly, to form your roux. Whisk for 2-3 minutes until a paste forms.
- Slowly pour in the milk, whisking constantly. Bring mixture to a simmer, and let thicken while bubbling and whisking constantly, over medium heat, about 5-7 minutes until thickened. Add grated cheeses slowly, whisking until cheese sauce is smooth, thickened and homogenous. Set aside off the heat.
- Meanwhile, boil pasta according to directions of reaching al dente. Add pasta to the cheese sauce, mixing well, and transfer to prepared casserole dish, smoothing the top.
- In a small bowl, combine breadcrumbs with melted butter. Distribute evenly atop Mac & Cheese then top with sliced candied jalapeños. Bake for 15-18 minutes until golden and bubbling. Serve immediately.