Jimmy Buffet’s Spicy Macaroni and Cheese

RECIPE FORUM Recipe Exchange
1

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 10

8 tablespoons butter melted
1/2 pound cream cheese melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapenos from jar
1/2 cup jalapenos juice from jar
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles cooked al dente

Preheat your oven to 350 degrees. In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt, Tony Chachere’s seasoning and flour. Continue whisking until all ingredients are completely incorporated.

Spray loaf pan with pan coating. Layer bottom of a 13 x 9 inch pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs. Bake for 30 minutes at 350 degrees.

2

That sounds pretty good. I’m a big fan of mac & cheese and I love spicy foods. I’m not sure what Tony Chachere’s seasoning is, so I’ll have to track that one down. I bet using fresh jalapenos would spice this one up even more than using jalapenos from a jar.

3

I love mac & cheese! I will leave out the peppers tho…and hafta research IF those spices are available here in the Toronto,Canada area as well.:wink:

4

Thanks, sounds good…except for the ‘jalapenos’. My family does not like them in anything.

5

Tony Chachere’s seasoning is a Creole seasoning. It seems to be available at many places.

6

About how many does this serve?

9

Cool, I’ll have to try making some. I’ll keep my eye out for it in the store too.

10

Try Pablano peppers which have a lot of flavor but no heat.

11

Poblanos can be tricky; sometimes very mild and sometimes very hot. I love them, but can’t get them here and I have even tried growing them for stuffing. I got lots of peppers, but they were about the size of ping pong balls or even smaller. They were fiery hot.

13

I grow the Ancho/Pablano version which is a chili pepper. If pulled green it is a Pablano, and they are very mild. One bush is very prolific so we are able to freeze a lot of green ones to enjoy until next season. If I allowed the green ones to dry I suspect they would have some heat. The Ancho chili is the dried version of a Poblano pepper allowed to ripen which has a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor like a spicy raisin. Their heat is mild to medium-hot, and it is commonly used in Mexican cooking.