Queso Mac & CHEESE

Jun 16, 2021October 22, 20222 86
In Queso Emergency...
by in Dinner, Sides and Fixins, Tailgate Recipes

Time: 1 hr

Serves 4-6

Rating

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Ingredients

All Natural Avocado Oil
1 stick butter
1/2 cup flour
1 cup cream
3 cups milk
6 oz cheddar
4 oz gouda
3 Tbsp Louisiana Pepper Exchange Jalapeno Puree
1/2 cup garlic cloves
4 cups uncooked elbow macaroni

In Queso you didn’t know, we love what the folks at Louisiana Pepper Exchange are doing these days. And this Queso Mac & Cheese is just one of their many good deeds. You’ll want to stock your pantry with these little jars of Pepper Purees. Cute and stackable? Yes. Big on flavor? Big, BIG yes.

What’s a pepper puree? It’s not a salsa or a hot sauce. These pepper mash concentrates are pantry staple flavor bombs. Add them to the list of ingredients for your favorite pot of chili, enchilada sauce or your next pan of mac and cheese. We’re talking warm, flavorful game changers.

Instructions

1.Pre-heat oven to 350°F. Boil 4 cups elbow macaroni according to box directions. Drain.
2.Coat garlic cloves with avocado oil and roast for about 25-30 minutes.
3.Melt butter in a saucepan over medium heat, add flour and whisk to incorporate. After 1 minute, add milk. Whisk to combine. Add heavy cream. When the roux is fully incorporated into the milk/cream, turn heat to low.
4.Add cheese, whisking slowly to combine. Then add the Jalapeno Puree. When the cheese is fully incorporated, add garlic cloves. Blend with the immersion blender and then turn the heat off.
5.Set aside about 1 cup of cheese sauce and fold the remaining cheese sauce into the cooked macaroni. Move to a 9x13 dish, and bake covered for 25 minutes.
6.Remove from oven, uncover and pour remaining cheese sauce on top. Turn the oven up to 400°F and bake uncovered for 10-12 minutes. Broil for extra crispiness.
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