All Thangs Pussum and Chad Thread

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@Behr
P.W.’s Spicy Macaroni & Cheese
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper
 
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Killer Mac And Cheese Recipe

No self-respecting BBQ joint can call itself "authentic" without Mac 'n' Cheese because it is the perfect wingman for BBQ, especially for BBQ with tomato-based sauces.
I don’t know why you’re poking the @Behr, but this is an absolute truth right here. Sorry not sorry Behr
 
  • cup sharp or extra sharp cheddar cheese, shredded
  • 4 tablespoons salted butter - melted
  • 2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand)
  • 1/4 teaspoon red pepper, or to taste
  • 1/2 tablespoon dry mustard
  • 1 teaspoon smoked paprika - preferred but optional
  • 2 cups buttermilk
  • 1/2 cup half & half or milk at the least 2%
  • 4 egg whites, lightly beaten
  • 1 cup of a Mexican cheese mixture
  • 2 cups (8 ounces) shredded American cheese (I buy block from the deli)
  • NOTE: feel free to choose cheese of your choice, but keep the cheddar on top, it creates a beautiful glaze after the Bundt is inverted.
  • 4 cups cooked, still hot, elbow macaroni (equals 8 oz dry)
  • 10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)
MAC & CHEESE BUNDT CRISP
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Bunting the mac 'n' cheese argument, are you mal? :p
 
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Not a fan of chili and don't make it often enough to even have a recipe. If I made it today, I would obviously be making it for someone and I would ask them what they liked and didn't like in theirs, and throw a bunch a chit together and call it chili.

Sounds good to me Tin man. I cheat with Mexican cornbread. I use Rotel and pepper jack/cheddar or ghost pepper chez.
White bean chicken chili?
 
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