Mac and Cheese with Ham and Jalapenos

Ah what to do with the left over ham wen there’s not a lot of ham left over. Everyone has that problem every so often. There’s this left overs that aren’t really enough for a meal in themselves, but there they sit and wait… and wait.. and wait.. and, oh no they’ve turned green! What to do before the ‘turns green’ stage. Well, here’s a quick and easy way to get rid of a little bit of ham, say a half a cup or so…

Here’s what you’ll need:

  • 2 cups or so of leftover macaroni, elbows preferred
  • 1 cup of grated American or Velveeta cheese
  • 1/2 cup of milk, leftover milk is ok
  • 2 table spoons butter
  • 1/2 cup of diced leftover ham
  • 4 medium jalapenos diced

over low heat, melt the butter, blend in the milk, then gradually add the grates cheese whisking to keep everything in motion. This makes your basic, ya very basic cheese sauce. Then, add in the cooked macaroni coating the pasta well. Then stir in the ham and diced jalapenos. Mix this well and pour it into a. oven safe baking dish.

Bake this in the oven at 300 degrees for about twenty minutes.

Remove from the oven, let it cool just a bit. Them spoon it out and enjoy that left over ham with the jalapenos… even if those jalapenos aren’t ‘on a stick’.

jalapeno ona stick

 

Smack-n-cheese

I went to a New Year’s Eve party and brought a dish. I wanted to bring something that would really sum up the outgoing 2011. I thought and thought of what I would create. I’ve got a little bit of a rep to maintain so I couldn’t just bring any-old-thing. Then, while watching one of those year-in-review shows it hit me! I’ll make some Smack-n-cheese!

What exactly is ‘Smack-n-cheese’ you might ask? Well I’ll tell you… its Charlie Sheen’s Mac-and-cheese, and this is the story of how I created it. First of, there is two versions of this dish. On the one hand you have a mild version which I labeled ‘the Goddess’ version which contains the secret ‘tigers-blood’; and then there is the ‘Violent Torpedo of Truth” version which contains an extra helping of the secret ‘Tigers-blood’ and the added ‘Adonis DNA’.

So let’s concoct these vessels of cheesy ambrosia… you will need:

• 1 lbs elbow macaroni
• 1 16oz package Sargento 4 cheese Mexican blend
• 1 stick of butter
• A couple of table spoons of flour
• 1 teaspoon of smoky paprika
• 2 Cups of milk
• 3 links of chorizo sausage, diced fine
• Half a dozen jalapeno peppers, diced fine
• 1 medium poblano pepper, diced fine
• Louisiana hot sauce (a.k.a. Tigers Blood)
• Chili powder (a.k.a. Adonis DNA)

Cook the macaroni as usual. Then, over a medium flame, in a large pot, sweat the chorizo and peppers till soft and fragrant. Remove these from the pot and toss in the butter, reduce the heat to a simmer. Melt the butter, the slowly add the flour to make your rux. Add milk to this slowly to make a white sauce. Now, fold in the cheese to make the cheese sauce.

Add the chorizo and peppers to the cheese sauce and blend well. Then add one table spoon of the hot sauce. Then, toss I the macaroni and mix this all together so the macaroni is well coated. Put half of this into one bowl and set it aside. This is the Goddess version.

Now, add another two tablespoons of hot sauce and one tea spoon of chili power to the remainder and mix this well. Put this into a separate bowl. This is the Violent Torpedo of Truth version.

Top both of these with a little shredded pepper-jack cheese and bring to your party. Have the host warm it a bit before serving and tell all the folks that only rock stars from mars are allowed to eat it!