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Macaroni and cheese loaded with spicy peppers and smoky bacon goodness.
1. Slice your bacon into 1/4 inch pieces, put it into a skillet over medium heat and fry it until crispy. Then turn off the heat and drain off the grease.
2. In a large pot, boil your macaroni in some salted water for about 12 minutes. Then drain out the water and set the pasta aside.
3. Melt your butter in a large saucepan over medium low heat and then whisk in the flour to thicken. Stir and cook for about a minute. Add one of the cups of milk. Then start stirring in your cheeses. Gradually mix in the cheese until it is all added and has nicely melted. You need to play with the heat a little and get it hot enough to get the cheese melted without scorching it. Add the second cup of milk as needed if your cheese sauce is getting too thick.
4. Once the cheese is all melted add the jalapeno, black pepper, cayenne pepper, salt, and bacon.
5. Add your cheese sauce into the macaroni and mix well.
6. Preheat your grill to medium to high heat. Prepare a large pot or pan that is safe to cook with on the grill (Dutch oven) by wiping down the inside with some melted butter. Pour in your macaroni and cheese and smooth the top. Then sprinkle the breadcrumbs and (optionally) a little more cayenne pepper, on the top. Don’t put the lid on.
7. Place the Dutch oven on the grill with whatever meat you’re cooking and close the grill. Cook for 10-15 minutes if the grill is on high or a bit longer if it’s lower. Once the top is a little crusty and you can see some nice browned stuff on the edge you’re done. Take it off the grill and let set up for a few minutes before serving.
If you’ve never had real homemade mac and cheese you won’t believe how good this stuff is.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!