Coogirl Candy Jalapeno Mac And Cheese Bake

Coogirl Candy Jalapeno Mac And Cheese Bake

Featuring

This creamy baked mac and cheese uses Coogirl Candy in two ways. Chopped candied jalapeños are folded into the pasta for pops of sweet heat, and the syrup from the jar is whisked into the cheese sauce for a subtle tangy sweetness that makes the whole dish shine.

Ingredients

Mac And Cheese

• 8 ounces elbow macaroni or small shells
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups milk (whole or 2 percent)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons Coogirl Candy syrup from the jar
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack or pepper Jack cheese
• 1/3 cup chopped Coogirl Candy jalapeños, drained well

Crunchy Topping

• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped Coogirl Candy jalapeños (optional for extra heat)

To Finish

• 1 tablespoon Coogirl Candy syrup, warmed slightly, optional
• Chopped fresh chives or parsley

Instructions

1. Cook the pasta
   1. Preheat the oven to 375°F.
   2. Bring a large pot of salted water to a boil.
   3. Add the pasta and cook until just al dente according to package directions.
   4. Drain well and set aside.
2. Make the cheese sauce
   1. In a medium saucepan melt 2 tablespoons butter over medium heat.
   2. Whisk in the flour and cook for 1 minute, whisking constantly, to form a smooth paste.
   3. Slowly pour in the milk while whisking to avoid lumps.
   4. Add Dijon mustard, garlic powder, 1/2 teaspoon kosher salt, black pepper, and 2 tablespoons Coogirl Candy syrup.
   5. Cook, whisking often, for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
   6. Remove from the heat and stir in the shredded cheddar and Monterey Jack until fully melted and smooth.
3. Combine pasta and Coogirl Candy
   1. Place the drained pasta in a large bowl.
   2. Pour the warm cheese sauce over the pasta.
   3. Add 1/3 cup chopped Coogirl Candy jalapeños.
   4. Stir gently until everything is evenly coated and the jalapeños are well distributed.
4. Transfer to baking dish
   1. Lightly grease an 8 inch square baking dish or similar sized casserole.
   2. Pour the mac and cheese mixture into the dish and spread into an even layer.
5. Prepare the crunchy topping
   1. In a small bowl combine panko breadcrumbs, melted butter, grated Parmesan, and 1 tablespoon chopped Coogirl Candy jalapeños if using.
   2. Stir until the crumbs are evenly moistened.
   3. Sprinkle the mixture evenly over the top of the mac and cheese.
6. Bake
   1. Bake at 375°F for 18 to 22 minutes, until the edges are bubbling and the topping is golden brown.
   2. If needed, broil for 1 to 2 minutes watching closely to deepen the color of the crumbs.
7. Finish and serve
   1. Let the mac and cheese rest for 5 to 10 minutes so it can set slightly.
   2. If you like extra shine and sweetness, warm 1 tablespoon Coogirl Candy syrup and drizzle lightly over the top in a thin zigzag.
   3. Sprinkle with chopped chives or parsley.
   4. Serve warm straight from the baking dish with the jar of Coogirl Candy on the table for anyone who wants more jalapeños on top.

Tips

• For extra cheesy results, add an additional 1/2 cup shredded cheddar to the sauce.
• If you prefer more heat, increase the chopped Coogirl Candy jalapeños in the pasta to 1/2 cup.
• Leftovers reheat well in the oven at 325°F. Cover with foil and warm until heated through, then add a small drizzle of fresh Coogirl Candy syrup just before serving.