Reata's Best Damn Macaroni and Cheese Ever

Submitted by LoriLee in TX

"This is the recipe that caused me to buy the Reata's cookbook. Boy, was it worth it! I've loved homemade mac and cheese since forever, but finding one that my family would enjoy hadn't worked until now. I've tried recipes from all sorts of cookbooks: Martha Stewart's, Better Home and Gardens, and too many others to list. I'd given up hope until I found this one. This is a keeper! My daughter and I did have trouble finding asiago cheese in our small West Texas town, so she drove to San Antonio and bought some for me. That is trust and love."

 

• Ready In: 17mins
• Ingredients: 9
• Yields: 1 casserole
• Serves: 8

ingredients

• 2 cups heavy cream
• 1⁄2 - 3⁄4 cup asiago cheese, grated
• 1⁄2 - 3⁄4 cup plain monterey jack cheese, shredded
• 4 cups elbow macaroni, cooked and drained
• 1⁄4 cup fresh jalapeno pepper, seeded and diced
• 4 -5 slices bacon, cooked crisp and crumbled
• salt and pepper
• 2 cups sharp cheddar cheese, shredded
• 1 1⁄2 cups dried breadcrumbs (optional)

directions

1. Preheat the oven on the broil setting.
2. Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted.
3. Remove from heat and add the macaroni, stirring until thoroughly incorporated.
4. Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like.
5. Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt.
6. Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs.
7. Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges.
8. Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.