One of my all time favorite comfort foods is mac and cheese, because why wouldn’t it be? I love cheese and I love pasta. It’s also a dish that is basically synonymous with America and I’m really ok with that. It tastes good on pretty much everything, pizza, fries, burgers, hot dogs, you name it!!
I usually make a baked mac and cheese because I like that crispy crust, bubbly crust on top but when you’re in a rush and don’t have time for that deliciousness to form then here’s a recipe worth trying.
If you’d like, you can also pair the mac and cheese with some good grilled chicken, as I’ve done. I simply marinated the chicken in olive oil, smoked paprika, salt, pepper, and a bit of lime juice and threw them on a hot grill until cooked.
- 1 package of short pasta (~1lb/500g)
- 300g of bacon/pancetta, diced
- 100g pickled jalapeños (or you could use fresh)
- 4 tbsp or 60g of butter
- 1/2 cup or 120ml of milk
- 1/2 cup or 120ml of heavy cream
- 5 cups or 500g of shredded cheddar cheese
- In a large pot, cook pasta according to the package. I tend to salt my pasta water but don’t put too much salt this time because you will have a lot of salt from the cheese. Drain and set aside.
- In the same pot, fry off the bacon (or pancetta if you can find it). Drain the bacon and either save the fat or discard.
- If you’re using fresh jalapeños, then cook them in about 1 tbsp or 15g of butter until fragrant and tender, about 5 minutes.
- On a low heat in the same large pot, melt the butter but do not allow to boil. Slowly add the milk and cream and mix until well incorporated.
- Mix in the cheese one cup or 100g at a time, making sure to melt the cheese completely before adding the next batch.
- Once all the cheese is melted, add the pasta, bacon and jalapeños and stir until well combined.