{"id":10670,"date":"2010-02-26T10:06:39","date_gmt":"2010-02-26T14:06:39","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10670"},"modified":"2010-02-26T11:57:44","modified_gmt":"2010-02-26T15:57:44","slug":"spicy-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/02\/spicy-mac-n-cheese\/","title":{"rendered":"Spicy Mac &#8216;N Cheese"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-10671\" title=\"Spicy Mac 'N Cheese \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>While I was hobnobbing it at the <a href=\"http:\/\/www.foodbuzz.com\" target=\"_blank\">Foodbuzz Festival<\/a> last year, I was one of the few who got to sample the spicy mac &#8216;n cheese that got passed around Friday evening.\u00a0 It was creamy and spicy and I was thankful that it was a small portion because it tasted extremely decadent.<\/p>\n<p>I made sure to tell Scott all about it and since then he has been saying, &#8220;Mmm spicy mac &#8216;n cheese&#8221; at random points.<\/p>\n<p>Mac &#8216;n cheese isn&#8217;t something I make all that often but I have been making it since Scott and I first moved in together.\u00a0 He grew up on that crazy boxed stuff and I personally think that stuff is disgusting (Gee do I want powder cheese? Or cheeze-whiz in a pouch for the &#8220;creamy&#8221; version. EW!).\u00a0 We didn&#8217;t have it at my house.\u00a0 We didn&#8217;t have mac &#8216;n cheese period, except when my neighbor would bring over some of the homemade kind which was amazing.<\/p>\n<p>Because I had homemade I knew it could be done and whenever Scott would ask for mac &#8216;n cheese, I would make it for him.\u00a0 I learned what a bechamel sauce was and how to make a great one.\u00a0 Then I learned how to make short-cuts because I like being uber efficient in the kitchen.\u00a0 Then I learned that I could do it my way and make it even better.<\/p>\n<p>Scott stopped his random mutterings and straight up asked for some spicy mac &#8216;n cheese.\u00a0 This was my first time making a spicy version and I&#8217;m pretty pleased with the results.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Spicy Mac &#8216;N Cheese<\/strong><\/p>\n<ul>\n<li>2 1\/2C Whole Wheat Elbow pasta<\/li>\n<li>1 jalapeno, seeded and chopped fine<\/li>\n<li>1\/2 Medium onion, chopped<\/li>\n<li>1 1\/2C Cubed Ham<\/li>\n<li>2\/3C Salsa (chunky preferably)<\/li>\n<li>1C Chicken stock<\/li>\n<li>2\/3C Soymilk<\/li>\n<li>2 1\/2TBSP Unbleached all purpose flour (heaping)<\/li>\n<li>1 1\/2C Shredded pepperjack cheese<\/li>\n<li>1\/2C Shredded sharp cheddar<\/li>\n<li>Reserve some cheese for sprinkling on top<\/li>\n<li>Pinch red pepper flakes<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>1tsp Chili powder<\/li>\n<li>2tsp Garlic powder<\/li>\n<li>1\/2tsp Smoked paprika<\/li>\n<li>Olive oil for saut\u00e9ing<\/li>\n<\/ul>\n<p>Preheat oven to 400.\u00a0 Cook pasta according to package directions.\u00a0 Do not cook all the way but take until just shy of being done.\u00a0 Set aside.\u00a0 In a medium-sized skillet (one with high sides) add some olive oil (about 2 TBSP) and heat over medium heat.\u00a0 Add the onions and jalapeno and saut\u00e9 until they are soft (about 4 minutes).\u00a0 Add in the red pepper flakes and the rest of the seasonings, combine.\u00a0 Add in the flour and stir until everything is coated.\u00a0 If this mixture looks dry, add in some additional olive oil, just a touch.\u00a0 Allow to cook for about 2 minutes, then add in the salsa and stir.\u00a0 Slowly add in the chicken stock and stir until the mixture is combined.\u00a0 It should start to thicken up on you.\u00a0 Let it start to simmer and thicken even more.\u00a0 Add in the soymilk.\u00a0 Turn the heat down and slowly add in the cheeses, stirring each time you add in some cheese.\u00a0 Remember to hold some back for sprinkling on top.\u00a0 The &#8220;sauce&#8221; should be thick and creamy by this point.\u00a0 Turn the heat off and add in the pasta and ham cubes.\u00a0 Combine.<\/p>\n<p>Add mixture to a greased casserole dish.\u00a0 Place in oven and cook for about 5 to 7 minutes, then stir.\u00a0 Sprinkle with remaining cheese and place in oven to heat for about another 5-7 minutes.\u00a0 You want the cheese melted and perhaps starting to brown on you.<\/p>\n<p>Remove from oven and serve immediately!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-10672\" title=\"Spicy Mac 'N Cheese \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac2.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>You&#8217;ll notice right away a few things that make my mac &#8216;n cheese different from the norm:<\/p>\n<ul>\n<li>Using stock<\/li>\n<li>Using soymilk<\/li>\n<li>No butter<\/li>\n<\/ul>\n<p>Personally to have a great dish I don&#8217;t think you need to have a lot of &#8220;heavy&#8221; things.\u00a0 Mac &#8216;n cheese can be creamy and glorious without heavy cream, butter, and tons of cheese.<\/p>\n<p>The chicken stock helps keep things on the lighter end and you can just as easily use veggie broth or No-Chicken chicken broth instead.\u00a0 Heck you can even use some white wine (which I&#8217;ve done before.\u00a0 Surprised? I didn&#8217;t think so.) to give it some depth and umph.<\/p>\n<p>I don&#8217;t even keep dairy milk in the house so soymilk is my go-to for most things.\u00a0 It&#8217;s creamy and you cannot even tell that soymilk is used instead of regular milk.<\/p>\n<p>Whole wheat pasta because that&#8217;s how we roll over here.<\/p>\n<p>There is a good bit of cheese still in this dish but it&#8217;s not over-the-top considering this fills up a huge casserole dish and leaves plenty for leftovers.\u00a0 My mac &#8216;n cheese isn&#8217;t a super creamy saucy dish just because that&#8217;s not our preference.\u00a0 It has just the right amount of pasta-to-sauce-to-cheese ratio.<\/p>\n<p>Since it&#8217;s a spicy version, I went with pepperjack as the main cheese but you can use whatever you like.\u00a0 Using chunky salsa helps provide heat and also adds color and texture to the dish.\u00a0 It really makes the dish in my opinion.<\/p>\n<p>Scott loves ham with his mac &#8216;n cheese and I always make sure he gets it.\u00a0 You can omit it though if it&#8217;s not something you dig on.\u00a0 It won&#8217;t affect the ingredient portions at all.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac3.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-10673\" title=\"Spicy Mac 'N Cheese \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac3-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/02\/OHC_spicy_mac3.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>We loved this dish and it made Scott start back up with the random, &#8220;Mmm spicy mac &#8216;n cheese&#8221; outbursts.\u00a0 We&#8217;re outta ham though so he&#8217;s going to have to wait!<\/p>\n<p>This dish also freezes well but be careful when reheating that you don&#8217;t overcook it and dry the cheese out.<\/p>\n<p>Have fun guys, and remember, always play with your food!\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While I was hobnobbing it at the Foodbuzz Festival last year, I was one of the few who got to sample the spicy mac &#8216;n cheese that got passed around Friday evening.\u00a0 It was creamy and spicy and I was thankful that it was a small portion because it tasted extremely decadent. I made sure [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[36,30,15,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2M6","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10670"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=10670"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10670\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=10670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=10670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=10670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}