Jalapeno Mac & Cheese with Corn & Tomato Salad
If you like classic meals with a little kick, try this recipe for jalapeño mac and cheese with corn and tomato salad. Made with fresh ingredients—like whole milk, jalapeño peppers, cherry tomatoes, grilled corn, lime juice, cilantro and Sharp Cheddar cheese that’s always shredded fresh off the block—this baked beauty will be your new best friend.
Ingredients
- 2 Teaspoons Salt For Pasta Water
- 1/2 Cup Unsalted Butter
- 6 Tablesppons All-Purpose Flour
- 4 Cups Whole Milk
- 3/4 Cup Heavy Cream
- 3 Jalapeño Peppers, Seeded and Diced
- 1/2 Teaspoon Salt For Sauce, 1/4 Teaspoon Salt For Salad
- 1/2 Teaspoon Ground White Pepper
- 2 Teaspoons Mustard Powder
- 6 Cups (24 Ounces) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, Divided
- 2 Ears Grilled Corn, Removed From the Cob
- 1/2 Teaspoon Vegetable Oil
- 6 Ounces Cherry Tomatoes, Halved
- Juice From 1/2 Lime
- Handful Of Cilantro, Roughly Chopped
Directions
Preheat oven to 400° F with rack in the middle of the oven. Cook pasta as directed in salted water until al dente. Drain and set aside. Melt the butter in a large skillet over medium heat. Sprinkle flour over butter, whisking to incorporate and make a roux. Stir until roux is light golden, about 4 minutes. Pour milk and cream in gradually, whisking constantly. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Add the diced jalapeño peppers. Reduce to a simmer, whisking occasionally, and cook until sauce is thick and coats the back of a spoon, about 3 minutes more. Add 1/2 tsp salt, pepper and mustard powder to sauce. Add 4 cups cheese slowly, whisking until each addition is incorporated before adding more. Remove from heat. Very Important: Immediately add the drained pasta to the pot with the cheese sauce and stir well to coat. Transfer pasta mixture to a buttered 13x9 inch baking dish and place on a rimmed baking sheet, in case it bubbles over. Top with remaining cheese and bake until golden, 18-22 minutes. While macaroni and cheese is baking, combine 1/4 tsp salt, corn, vegetable oil, tomatoes, lime and cilantro and gently toss. Let pasta cool for 15 minutes, top with corn salad and serve.
Main Products
Morton Salt 26 oz
Lowes Foods Unsalted Butter Sticks 4 Count 16 oz
Food Club All-Purpose Flour 2lb
Lowes Foods Vitamin D Whole Milk Half gal
Food Club Heavy Whipping Cream 1 pt
Jalapeno Hot Chili Pepper (Avg. 0.08lb)
Spice Bazaar Ground White Pepper 1.6 oz
Spice Bazaar Ground Yellow Mustard 2.24 oz
Sargento Sharp Cheddar Shredded Cheese 8 oz
Pick & Prep Fresh Trimmed Corn on the Cob 5 Count
Lowes Foods 100% Pure Vegetable Oil 48 oz
Red Grape Tomatoes
Limes
Cilantro