Ingredients for Johnny Jalapeno's Jumpin Wagon Wheels Macaroni And Cheese
- Macaroni Noodles
- 1/4 cup butter
- Half & Half Light Cream
- Low Fat Cheddar Cheese
- Gouda Cheese
- Cream Cheese
- 2 tablespoons habanero sauce
- Mustard Powder
- Kosher Salt
- 1/2 teaspoon black pepper
- Light Sour Cream
- 2 large eggs
- Lean Ham
- Jalapeno Peppers
- 4 slices bacon
- Breadcrumbs
- 1/4 cup grated Parmesan cheese
- Roma Tomatoes
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How to Make Johnny Jalapeno's Jumpin Wagon Wheels Macaroni And Cheese
- Cook 1 pound of macaroni according to package directions until al dente. Drain well and set aside.
- Melt 1/4 cup butter in a large cast iron dutch oven over medium heat. Add the cooked macaroni and toss to coat.
- In a separate 2-quart saucepan, heat 3 cups of milk over medium heat until warmed. Do not boil.
- Add 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup shredded Gruyere cheese to the warm milk. Stir gently until completely melted and smooth.
- Stir in 2 tablespoons habanero sauce (adjust to your spice preference), 1 teaspoon dry mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove from heat and gently fold in 1/2 cup sour cream.
- Slowly whisk in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 cup chopped ham and 1/2 cup chopped jalapenos.
- Pour the cheese sauce over the macaroni in the dutch oven and stir to combine.
- Preheat oven to 350°F (175°C). Arrange 4 slices of cooked bacon on top of the macaroni and cheese.
- In a small bowl, combine 1/2 cup bread crumbs and 1/4 cup grated Parmesan cheese.
- Sprinkle the bread crumb mixture evenly over the bacon.
- Bake for 30 minutes.
- Remove from oven. Arrange 6 cherry tomatoes on top to resemble wagon wheels. Sprinkle with additional black pepper to taste.
- Return to oven for 5-10 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
94g
Carbs
18g
