Get ready to revolutionize mac and cheese forever! This isn't your ordinary comfort food - this is a flavor-packed, protein-loaded culinary adventure that will make your taste buds dance and your hunger surrender. Imagine the crispy crunch of bacon, the spicy kick of jalapeños, the earthy richness of quinoa, and the creamy decadence of melted cheddar, all perfectly balanced in one mind-blowing dish. If you're tired of boring, predictable meals and crave something that's both indulgent and surprisingly nutritious, you've just hit the recipe jackpot!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Quinoa
- Bacon
- Jalapenos
- Cheddar cheese
- Milk
- Butter
- Kale
- Garlic
- Salt
- Pepper
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This helps remove the natural coating called saponin, which can give quinoa a bitter taste.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is cooking, prepare the bacon. In a large skillet, cook 4 slices of bacon over medium heat until crispy, about 6-8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon drippings in the skillet.
- In the same skillet, add 1 cup of chopped kale and sauté over medium heat for 3-4 minutes until wilted. Add 2 cloves of minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste, then remove from the skillet and set aside.
- Chop the cooked bacon into small pieces and set aside. In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden.
- Gradually whisk in 2 cups of milk, continuing to stir until the mixture thickens and bubbles, about 5-7 minutes. Once thickened, reduce the heat to low and stir in 2 cups of shredded cheddar cheese until melted and smooth.
- Add the cooked quinoa to the cheese sauce, stirring well to combine. Then fold in the sautéed kale and chopped bacon. If desired, add diced jalapeños for heat, adjusting the amount based on your spice preference.
- Taste the mixture and season with additional salt and pepper if needed. Cook for another 2-3 minutes over low heat until everything is heated through.
- Serve the jalapeño bacon quinoa mac n cheese hot, garnished with extra jalapeños or cheese if desired. Enjoy your delicious and hearty meal!
Tips
- Always rinse quinoa thoroughly to remove the bitter saponin coating, ensuring a clean, nutty flavor.
- Use a large skillet to maximize flavor by cooking bacon and sautéing kale in the same pan, preserving those delicious drippings.
- For extra heat, keep seeds in your jalapeños; for milder flavor, remove them before dicing.
- Choose a high-quality sharp cheddar cheese for maximum flavor impact.
- Don't rush the cheese sauce - slow whisking ensures a smooth, creamy texture without lumps.
- Let the dish rest for 2-3 minutes after cooking to allow flavors to meld together.
- For a lighter version, you can substitute turkey bacon or use less cheese.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 65mg
