Havarti Dill & Bacon Mac N’ Cheese

Havarti Dill & Bacon Mac N’ Cheese 

Ingredients:

6 slices bacon, diced

2 cups dried elbow macaroni

2 tablespoons butter

4 tablespoons flour

2 cups whole milk

3 cups shredded dill Havarti cheese

1 egg

salt and pepper to taste


Directions:

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside.

Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside.

Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute.

Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted.

Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce.

Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes.

BBQ Chicken & Pineapple Jalapeno Popper

BBQ Chicken & Pineapple Jalapeno Poppers

Ingredients:

8 oz cream cheese, at room temperature

1 cup shredded BBQ chicken

4 green onions, chopped

1/4 cup cilantro, chopped

2 tbsp BBQ sauce

Salt, to taste

4 pineapple rings, chopped

12 jalapenos, cut in half, seeds and ribs removed

24 strips of bacon

brown sugar


Directions:

Pre-heat over to 300 degrees.

In a bowl, use a hand mixer to fluff up cream cheese. Once it’s light and airy, add BBQ chicken and the next 4 ingredients. Fold with a spatula until it’s well combined. Add pineapple and stir.

Line a baking sheet with foil. Stuff each hallowed jalapeno with the cream cheese mixture. Wrap jalapeno in bacon and secure with a toothpick. Place on the baking sheet. Sprinkle brown sugar on top of bacon. Bake for 60 minutes.