Adsense Rectangle Sidebar

April 14, 2011

Chocolate Covered Mac and Cheese

One of my favorite blogs, The Food in my Beard, makes some of the most interesting combinations of ingredients in his posts. I love to see what he's created each week, and this recipe was one of them. I knew I had to try this new version of mac and cheese as soon as I saw it. The only problem I have is that he doesn't really post a recipe with measurements, but a guideline of ingredients. I'll do my best to attach the measurements to this recipe.

Here's the recipe adapted from The Food in my Beard.

Prep Time: 10 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 2

Ingredients:
Poblano Peppers, roasted and chopped into small bits
8 ounces (1 cup) Chihuahua Cheeseshredded
8 ounces (1 cup) Jack Cheeseshredded
85% Dark Chocolate, shavings, enough to top 2 servings
4 slices Bacon, chopped
2 Tbsp Butter
4 Tbsp Flour
3 cups Whole Milk
2-2 oz. servings of Cooked Pasta (any kind will work, but macaroni is the traditional shape)

Directions:
1. Roast 2 poblanos (this can be done in the oven or over a gas burner. Roast the pepper until it turns black and then put the peppers into a plastic bag. Let sit while you cook the rest of this recipe, and when finished, use a paper towel to rub off the black bits on the pepper). 

2. Shred 8 oz each chihuahua and jack cheese. With a knife, crumble up some 85% dark chocolate.

3. Start with 4 slices of chopped bacon. Cook till crisp and remove from the pan. There should be about 2 tablespoons of bacon fat in the pan. Add 2 tablespoons butter to that and then add 4 tbsp flour and whisk till smooth. Cook 3 minutes till it starts to brown slightly. Add 3 cups whole milk. Bring to an almost simmer. Whisk in 8 oz each shredded jack and chihuahua cheese. Once smooth, add the cooked pasta and poblanos.

No comments :

Post a Comment