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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

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)

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.

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