While we are celebrating all things Italian-American, the famous Mac & Cheese simply had to feature. We have followed tradition and used several sharp cheeses to make the classic indulgent roux sauce. However, to incorporate the Mexican twist on much found in the contemporary United States, we have added freshly diced jalapeños, the favourite food of our very own Finn from the Pasta Evangelists team. Indeed, this unique take on Mac & Cheese was initially a New Year's Eve recipe he created, although he served with a cheese Dorito crumb (!) - this was simply a step too far for our staunch Italian colleagues, and so, instead, we supply a beautiful cheesy pangrattato.
The name jalapeño is Spanish for "from Xalapa" (also spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The use of peppers in the Americas dates back thousands of years so we thought this would give our limited edition dish the perfect tangy kick. Americans love to claim macaroni cheese as their own, and, indeed, Kraft invented the boxed version using macaroni in 1937 at the height of the Great Depression, helping to popularise - or rather make it infamous - worldwide. But if our take on this classic were to become a subject of infamy, that could only ever be because it is so utterly irresistible.
Photo credit: @fowlmouthsfood
Allergens in bold and underlined
Mac & Cheese: Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt Water, Milk, Cheddar (Milk), Butter (Milk), Grana Padano (Milk), Breadcrumbs (Wheat), Parmigiano Reggiano (Milk, Salt, Rennet), Jalapenos, Chives, Salt, Black Pepper.
Please find recipe card here
Mac & Cheese: 350g, 154kCal (per 100g)
Please note the above nutritional guidance is based on our estimates only.