Spoonbread Jalapeno Mac and Cheese
January 9, 2020
Cooked pasta, 1 cup of the pasta cooking liquid, and some cornmeal.
Then you add buttermilk, butter, eggs, sour cream, cheese, and honey. Also chopped pickled jalapenos.
Pour into baking dishes and bake at 350 for about 35 minutes.
Top with scallions and more jalapeno.
Then dig in! So good! Creamy, cheesy, and a perfect mash-up of mac and cheese and cornbread flavors.
The scallions and jalapeno are also key to help cut through the heaviness of the dish.Spoonbread Jalapeno Mac and Cheese
- 2 cups Elbow Mac
- 3/4 cups fine cornmeal
- 1 stick Butter melted
- 1 1/2 cups Buttermilk
- 2 Eggs beaten
- 1/2 cup Sour Cream
- 3 cups shredded cheddar and jack cheeses
- 1/4 cup Honey
- 1/4 cup chopped pickled jalapenos
- 2 teaspoons Baking Powder
- scallions and jalapenos for garnish
Instructions
- Preheat oven to 350
- Boil the pasta about 2 minutes less than the package says, in well salted water.
- In a large bowl, add the cornmeal. When the pasta has about 30 seconds left, take 1 cup of the boiling pasta water out of the pat and whisk it into the cornmeal. Add the pasta directly from the pot to the cornmeal mixture using a hand strainer. Mix well. Add the melted butter and stir to combine. Allow to cool for 5 minutes.
- Add the buttermilk to the bowl and stir to combine. Add in the eggs and mix well. Stir in the sour cream, cheese, honey, and jalapenos.
- Lastly stir in the baking powder. Pour the pasta mixture into a large baking dish and bake for about 35 minutes until the center just slightly jiggles when you shake the pan.
- Top with the scallions and jalapenos and serve.
