Nick's "A Different Take on Mac and Cheese" Powered By Kale
1
large pot
Cold
water
2
packages elbow macaroni
1
Tbsp salt
1
Tbsp black pepper
Strainer
Large
pot
Mixing
bowl
2
cups sour cream
2
cups cream cheese – softened
1
cup white wine
Mixer
– hand or stand
4
cups kale – washed and chopped
4
cups Mexican blend cheese - shredded
1
cup butter – softened
2
cups bacon bits – fresh or commercial
2
cups jalapenos – chopped
1
cup red chili peppers – chopped
3
cups ham – chopped
2
cups Monterey jack cheese – shredded
½
cup red peppercorns
½
cup Dijon mustard
½
cup hot sauce
3
cups hot or medium sausage – crumbled
IPA
beer or your favorite beer
To
start, in a large pot over “Medium” heat, combine cold water,
elbow macaroni, salt and black pepper. Let the macaroni cook for the
recommended time on the pasta's packaging. Once the cooking process
is complete, drain the macaroni into a strainer and then run under
cold water for 2 minutes. Next, transfer the macaroni into a large
pot and chill the pasta for 20 minutes.
Next, in
a mixing bowl, combine sour cream, cream cheese and white wine. Mix
the ingredients until well blended using your hand or stand mixer and
then blend chopped kale, shredded Mexican blend cheese, butter, bacon
bits, chopped jalapenos, chopped red chili peppers and chopped ham
into the mixer. Mix the ingredients for 4 minutes – the mixture
will start to stiffen up and that is OK. Blend shredded Monterey jack
cheese, Dijon mustard, hot sauce and crumbled sausage into the
mixture. Mix the ingredients for 5 minutes – the mixture will be
creamy but thick.
Lastly, remove the macaroni from your refrigerator
and let it warm up for about 5 minutes and then blend the cheese
mixture into the pasta. Stir the mixture thoroughly for 10 minutes.
Serve this cold macaroni and cheese with IPA beer or your favorite
beer. Enjoy!!
Note
– you can also prepare this macaroni and cheese as a hot dish by
not chilling the pasta.
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