Holiday Recipe: Macaroni Bake With Broccoli and Jalapeno
Mash House, Brewery and Chophouse Chef Adam Jones, 31, lives in Holly Springs, and shares his holidays with both parents, spending Thanksgiving with one and Christmas with the other. Both sides of his family are large, and usually participate in a potluck for the holidays. Jones brought his Macaroni Bake with Broccoli and Jalapeno to share for the past two years, and says everyone loves it.
Macaroni Bake with Broccoli and Jalapeno
1 pound elbow macaroni
6 ounces honey glazed ham; diced small (snag some from the dinner table; its better!)
6 ounces cooked chopped bacon
1 large bunch broccoli; cut very small
1 large jalapeno; seeded and diced small
1 pound Velveeta
1 pound sharp cheddar
1 cup heavy cream
1 quart milk
1 stick butter
½ cup large breadcrumbs
Salt and pepper to taste
In a small bowl, crack eggs and whisk, cover and let sit out to temper. In a small saucepan, combine Velveeta, half of cheddar, butter, heavy cream and milk.
Heat over low flame until cheese and butter have melted and sauce is smooth and uniform in consistency, season with salt and pepper. Remove from heat and reserve.
In a medium stockpot, bring 2 quarts water to a boil. Stir in pasta and cook for approximately 6 minutes or until al dente. (You want the pasta to be a little underdone.) Drain pasta and set to dry. (Don’t rinse with cool water.)
Add egg to cheese mixture by whisking slowly, don’t add too fast as you don’t want the eggs to scramble.
In a casserole dish, layer in pasta, broccoli, ham and bacon. I usually do 2 layers of each. Pour cheese and egg mixture over layers. With a wooden spoon press down to make sure liquid covers all. The liquid should be at the same level as your top layer. Sprinkle jalapeno on top.
In a 375-degree oven, bake casserole for 25-30 minutes or until slightly browned around the edges. The center of the casserole should be firm but “gel” like.
Add remaining cheese and breadcrumbs. Bake for an additional 5-6 minutes or until cheese is melted and breadcrumbs are golden brown. Remove from oven and let rest for at least 5 minutes.