Thursday, 14 February 2013

Recipe - Jalapeno Macaroni Cheese

Having an original thought is so rare. It's difficult enough in academia but it's no easier with more trivial things. Often, I'm going about my day and something occurs to me, usually in question form. They always seem like questions which people don't usually think of. Yet when I go to google, it always predicts the end of my question before I've asked it. If we forget about the amusement offered by watching the various questions that people think to ask, it's really quite depressing to think you're not even curious about original things. Someone else has invariably always had the same thought as you. Food is no different. Sometimes, recipes come to me in daydreams and I think wow that sounds great I'm going to make that well done my creativity. But as soon as I search it, I discover that loads of people (lots who can't spell) have cooked it before. Sigh. Perhaps it's harder to be original with food though. If no one's thought to put it together before, there's probably a good reason for it. For example, someone I've been trying to teach to cook recently told me that when he says 'I've been making your tuna pesto pasta', he hasn't been simply throwing together some convenience ingredients (tuna, pesto, lemon, red peppers, carrots, and black pepper) but adding onion and chilli and garlic and ew. One time he even added prawns. Oh God, I feel so distressed at the thought of tinned tuna with tiger prawns. I have to stop writing now. Anyway, I thought jalapeƱo macaroni cheese was an innovation of mine but apparently it's a big thing in the Deep South.

Jalapeno Macaroni Cheese
1 onion, finely chopped
2 cloves garlic, finely chopped
200g smoked streaky bacon, cut into lardons

Place the onion, garlic and bacon (if using) into a frying pan.
Put on a medium heat and let the bacon fat render.
Stir lots until the onions are caramelised and the bacon is crispy.

25g butter
25g flour
150ml milk
70g Boursin
70g cheddar cheese, grated
100g jarred jalapenos, with their juices

Melt the butter on a medium heat.
Add the flour and stir.
Add the milk and stir constantly until smooth.
Add the Boursin, stir until smooth.
Add the cheese and jalapenos with juice, stir well.

500g macaroni
Black pepper

Cook the macaroni. Drain well.
Mix the cheese sauce, bacon mixture and macaroni well. Season well with black pepper.

Make sure you have a refreshing side salad to cut through the hardcore cheesiness. 


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