Guest Post: Mosi’s Mac-n-Cheese!!

I’m very excited about this post! It’s my very first (and hopefully not last) guest post!! This is part of Arbitrary Project Mac-n-Cheese. This is from my friend Mosi Patterson, who is about to marry one of my closest friends very soon! He makes one of the most delicious and by far the cheesiest mac-n-cheese I’ve ever tasted. He’s a wonderful cook, and has been perfecting this recipe for a long time. This dish is rich comfort food at its best. I’m quite honored to have Mosi give me his amazing recipe and do a guest post! Enjoy!!

1 recipe of Mosi’s Cheese Sauce (recipe to follow)
1 (16 oz) box of cavatappi pasta
8 oz extra sharp Cheddar cheese
8 oz Mozzarella cheese
8 oz Monterey jack cheese
10 strips thick cut bacon
3 jalapenos
1 cup panko bread crumbs, preferably Italian flavored
1/2 tsp fresh cracked black pepper

Preheat oven to 375 F.  Boil pasta until al dente. Shred the cheeses. Dice the jalapenos (keep the seeds in for extra heat if you prefer). Fry up the 10 strips of bacon to your desired crispiness. Set on paper towels to drain.
Drain the pasta and pour it into a 9×13 inch baking dish and mix in the Cheese Sauce. Fold in the shredded cheeses. Crumble the bacon; mix it plus the diced jalapeno into the pasta.
Sprinkle a healthy layer of panko along the top then sprinkle the black pepper onto the breadcrumbs.
Bake at 375 F uncovered for about thirty minutes or until the breadcrumbs have browned and the cheese is bubbling. Let stand for about 5 minutes to set. Serve hot.

1 (32 oz) block of Velveeta cheese
3 cups extra sharp Cheddar cheese
1/2 cup Monterey jack cheese
1/2 of a 12 oz can of carnation evaporated milk
1/2 cup beer (make sure it’s nothing too dark)
2 1/2 tsp sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp Dijon mustard
1/4 tsp chili powder
1 pinch nutmeg

In a medium saucepan, melt the Velveeta cheese into the evaporated milk and beer over low heat. Stir continuously to prevent the cheese from burning. Once melted, add the remaining ingredients and stir until the cheese is smooth. If cheese sauce is too thick, add more milk. Keep over low heat until ready to use.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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One Response to Guest Post: Mosi’s Mac-n-Cheese!!

  1. Pingback: My Screw-ups | cookingbakingandtraveling

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