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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Jalapeno Popper Mac and Cheese

Jalapeno Popper Mac and Cheese

Ted Terio | Sales Consultant, Reinhart Shawano Division

Ingredients

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2 cups shredded cheddar, divided use
  • 16 oz dried cavatappi pasta, cooked al dente
  • 1 tbsp olive oil
  • 1/3 cup diced onion
  • 3 cloves garlic, minced
  • 2 to 3 fresh jalapeno peppers, seeded, minced
  • 8 oz cream cheese, frozen and cubed
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup crushed jalapeno cheddar Cheetos
  • ½ cup French’s crispy jalapenos
  • Optional: 8 slices bacon, cooked, crumbled

Preparation

  1. Make roux: Melt butter in medium pan; whisk in flour and cook, stirring for one minute to two minutes. Add cream and half-and-half; cook until thickened. Off heat, add half of cheddar cheese. Transfer sauce to slow cooked; add cooked pasta.
  2. Sauté onions, garlic and jalapenos in oil until soft; add to slow cooker along with cream cheese, salt and pepper. Mix well; top with remaining cheddar. Cover and cook on low for 30 minutes.
  3. For service, top with crushed Cheetos, French’s jalapenos and bacon. Terio uses a slow cooker for this spiced-up comfort-food classic. It also can be baked.

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