Johnny Jalapeno's 'jumpin Wagon Wheels!' Macaroni and Cheese
- Reviews 4
Ready In: 55 mins
Serves: 8
Ingredients
Macaroni
- 16 ounces large sized elbow macaroni noodles (or wagon wheels shape)
- 8 tablespoons butter, melted
Cheese Sauce
- 2 cups half & half light cream (or milk)
- 1 1⁄2 cups shredded low-fat cheddar cheese
- 1 cup shredded gouda cheese
- 4 ounces cream cheese
- 1 tablespoon habanero sauce (or hot pepper sauce)
- 1 teaspoon mustard powder
- kosher salt, to taste
- black pepper, to taste
- 1 cup light sour cream
- 2 eggs, lightly beaten
- 2 cups cooked lean ham, cubed
- 2 -3 tablespoons chopped jalapeno peppers (to your firey desire)
Topping
- 4 slices bacon, raw and cut into 1-inch squares
- 1⁄2 cup breadcrumbs
- 1⁄4 parmesan cheese
- 2 roma tomatoes, sliced thin (or plum tomatoes)
Directions
- MACARONI: Cook macaroni according to package and drain well. Pour into a cast iron dutch oven (or crock pot), stir melted butter into the hot pasta and set aside.
- CHEESE SAUCE: Heat milk in a 2 quart sauce pan over medium heat until warmed. Add the cheeses, stirring gently until melted. Season to taste with habanero sauce, dry mustard, salt, and black pepper.
- Remove from heat and fold in the sour cream. Slowly add the beaten eggs while wisking to incorporate. Mix in the chopped ham and jalapenos.
- ASSEMBLY: Pour the cheese sauce over the pasta (the macaroni will be soupy at this point, but it will absorb as it bakes). Note: Dish can be covered and refrigerated for up to 2 days at this point.
- BAKE: Preheat oven to 350°F Place bacon pieces over the top. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over top of macaroni and bacon.
- Bake approximately 30 minutes (longer if refrigerated) until hot. Remove from oven and place tomatoes over top to resemble wagon wheels and sprinkle with a bit more black pepper if desired. Place back in the oven for 5-10 more minutes. You can turn the oven off and keep warm for a little while til ready to serve.
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