Chipolte Macaroni and Cheese with Bacon (!)

My cats are still not speaking to me.  It’s cold and rainy, so I bet by later tonight they’ll be over it and want to snuggle.  It has been a very busy day and I’m off again..but with luck will be able to settle in before too late tonight.  I’m hoping tomorrow the rain will clear up by afternoon so I can get a ride in.  What’s on your weekend agenda?

So this is the recipe that  is on my radar this weekend.  It is from the Homesick Texan.  The blog is a hoot, if you have time you should surf around on it.  And her recipes are yummy.  This one caught my eye a few weeks ago and I think it’s time to make it.

 

[chipotle-macaroni-cheese_DSC8885.jpg]

Homesick Texan Chipolte Macaroni and Cheese with Bacon

Chipotle macaroni and cheese with bacon (adapted from the NY Times)

  • 2 cups of dry elbow pasta
  • 2 cups of milk
  • 1 cup of cottage cheese
  • 1 chipotle chile in adobo
  • 1 teaspoon mustard powder
  • 1 clove of garlic, roughly chopped
  • Pinch of cumin
  • Salt and black pepper to taste
  • 3 cups of shredded cheese, a mix of cheddar and Monterey Jack
  • 1/4 cup of crumbled cotija cheese (optional, but delicious!)
  • 4 pieces of cooked bacon, chopped
  • 1 tablespoon of butter

Method:

Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.

Note: If you’re not familiar with cotija cheese, it’s a Mexican hard cheese that’s like a cross between feta and parmesan. It’s become increasingly more common, so you can find it at many regular grocery stores and Hispanic markets. And if you live in New York City, I found at Mexicana Bakery in Jackson Heights at 86-06 Roosevelt a wonderful cotija coated in dried chiles. Also, chipotle bacon jam might go dandy with this as well!

Bridal Shower Brunch

Green Chili Eggs

I threw a Bridal Shower Brunch this weekend.  Thought I’d share the menu with you. Pictures to follow.

  1. Green Chili and Jalapeno Deviled Eggs
  2. Bacon and Tomato Deviled Eggs
  3. Deviled Eggs
  4. Chipotle Lime Cucumber Salad
  5. Fruit Salad
  6. Layer Cake
  7. Assorted Bagels and Cream Cheeses
  8. Cream Cheese Mints
  9. Mimosas
  10. Cranberry Punch

Here is the recipe for the Green Chili Deviled Eggs and the Chipotle Lime Cucumber Salad:

Green Chili Deviled Eggs

  • 12 hard boiled eggs, halved
  • 2 tbsp finely chopped green chilis
  • 1 tbsp finely chopped pickled jalapenos
  • 1/4 mayonnaise or salad dressing
  • dash of lime
  • salt and pepper to taste
  • cilantro leaves

Remove yolks to a bowl, add remaining  ingredients, except cilantro, mixed together, add more mayonnaise as needed.  Fill egg white halves and top with a cilantro leaf.

Chipotle Lime Cucumber Salad

  • 3 large cucumbers, peeled and thinly sliced
  • 1/2 cup Chipolte Lime Dressing
  • 1/4 cup mayonnaise or salad dressing

Mix together dressing and mayonnaise, add to sliced cucumber, toss and refrigerate.