Jalapeno Mac and Cheese is a spin on the traditional mac and cheese recipe with a little bit of a spicy Southern vibe. Phoebe Lapine adds in jalapenos
Jalapeno Mac and Cheese is a spin on the classic mac and cheese with a little bit of a spicy Southern vibe. In this gluten-free mac and cheese recipe, Phoebe Lapine adds in some jalapenos and scallion to the mix, giving our favorite childhood dish a sophisticated kick.
The first thing you need to do is soften up those jalapenos and scallions into a little butter as it’s heating up in the pot. What makes this mac and cheese recipe really thick and creamy is the Bechamel. Although it’s traditionally made with regular flour along with the milk and butter, Phoebe uses some white rice flour instead, which is her personal go-to all-purpose flour.
A good idea is to keep adding in some spice to the traditional mac and cheese recipe is to go ahead and put a little Dijon mustard in there to give it a nice little bite. Finally you can add in the gluten-free pasta into your sauce, stir in some mild cheddar cheese (or sharp cheddar if you’d like an even stronger taste) and place the final jalapeno mac and cheese mix into a casserole dish which will go straight into the oven to cook.
You’ll be shocked at what a couple of new ingredients will do to a dish you’ve had so many times. It’s always fun to spice up your traditional mac and cheese recipe, especially when you’re making it gluten-free, and find a truly amazing dish you won’t get tired of.
- 12 ounces gluten-free elbows (or 16 ounces regular pasta)
- 16 ounces coarsely grated mild cheddar cheese (about 4 cups)
- 3 tablespoons unsalted butter (plus more for greasing the pan)
- 1 bunch scallions, thinly sliced
- 1 large jalapeno, halved and thinly sliced
- 3 tablespoons white rice or gluten-free flour
- 1 quart whole milk
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
InstructionsPreheat the oven to 400ºF. Butter a large cast-iron skillet, casserole pan, or a 9 x 13-inch baking dish, and set it aside. Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water. Meanwhile, In a large pot or Dutch oven, melt the butter. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup. Add the pasta and toss to combine. Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and browned. If the top is not browned and toasty, stick the pan under the broiler for 1 minute. Serve piping hot. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Today I'm gonna show you how to
make a spin on classic mac and
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cheese with a little bit of
like a spice southern vibe.
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Hi, I'm Phoebe Lapine and you're watching
Gluten Free Tasty mac and cheese edition.
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This is my favorite childhood dish, kicked
up with a little bit of jalapeño and
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And of course, it's gluten-free-ified.
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We've got a smidge of butter
melting in the pan, and
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we're just gonna soften up our
jalapeño and scallions with that.
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So we're not gonna get these brown.
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We just want them to be soft.
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what is going to make this mac and
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cheese really thick and
creamy is the béchamel.
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And traditionally that's done with
butter and flour whisked together.
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And then with milk added in,
cooked down, sort of thickened up.
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Today we're gonna be using white rice
flour instead of the traditional flour.
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Which is kind of my go to all-purpose
flour for these kind of things.
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So we're gonna sprinkle this into
the melted butter and jalapeño mixture.
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And just stir it in so it's combined.
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And it's always good when you're adding
flour to the pan raw to cook it for
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just a minute to get rid
of that real floury taste.
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Now, I've warmed up some
milk here on the side,
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which is gonna help it incorporate and
thicken up even faster.
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Stick that to the side.
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We're just gonna simmer it for
a second longer.
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And while it goes, I'm gonna put
a little bit of Dijon mustard in there,
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which gives our mac and
cheese a nice little bite.
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And then of course,
we have to season it up with salt.
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Stir that in there.
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We're gonna take this off the heat and
stir in our cheese,
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which is a mild cheddar, but
you can use sharp if you prefer that.
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Get it nice and melty.
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All right and then we're gonna
take our gluten-free pasta.
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So, especially with gluten-free pasta, you
want to cook this just shy of al dente so
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it has a bit of a bite to it.
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So you can see this is
looking like heaven already.
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We're gonna get this down in our casserole
dish and then finish it off in the oven.
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Nice, even layer.
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So I'm just gonna pop it in as is.
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So I just pulled our jalapeño scallion
mac and cheese out of the oven.
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It's gorgeous and brown on top and
bubbly and cheesy and
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just a little bit spicy smelling.
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So I cannot wait to dig in.
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I'm gonna try this.
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For those of us who can't
have regular mac and cheese,
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this is such an nice
indulgence every now and then.
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I'm Phoebe Lapine.
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You've been watching
HealthiNation's Gluten Free Tasty, and
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I will see you next time.
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