Jalapeño-Cheddar Beef Mac w/ Caramelized Red Onion Corn Muffins. These hot and spicy cheddar-pepper muffins are sure to give you a little taste of fire. Flavor Swaps: Sub aged white cheddar for the sharp cheddar, and minced green onion for the jalapeño. Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

Ingredients of Jalapeño-Cheddar Beef Mac w/ Caramelized Red Onion Corn Muffins

1. Es ist 1 lb of macaroni noodles.
2. Du brauchst 2 C of shredded cheddar cheese.
3. Bereiten 4 T of butter.
4. Bereiten 2 T of flour.
5. Bereiten 2 C of milk.
6. Es ist 1 of roasted red bell pepper.
7. Es ist 1 pinch of sugar.
8. Du brauchst 4 of jalapeños; small dice.
9. Bereiten 1 of red onion; small dice.
10. Du brauchst 1 C of sweet corn.
11. Es ist 1 lb of ground beef.
12. Bereiten 2 t of smoked paprika.
13. Du brauchst 2 t of onion powder.
14. Bereiten 1 t of cumin.
15. Bereiten 1/2 t of garlic powder.
16. Bereiten 1 box of Jiffy corn mix.
17. Bereiten 1 of egg.
18. Du brauchst 1/3 C of milk.
19. Es ist as needed of vegetable oil.
20. Es ist as needed of olive oil.
21. Du brauchst as needed of kosher salt & black pepper.

Chopped jalapeño adds a little kick to this delicious cornbread muffin recipe. You can use stone-ground cornmeal or regular. I use Indian Head Yellow Corn Meal (not sponsored, truly a fan!). Brown Sugar: Brown sugar and honey complement the corn and jalapeño flavors.

Jalapeño-Cheddar Beef Mac w/ Caramelized Red Onion Corn Muffins Anleitung

1. Cook noodles until al dente in boiling, salted water. Drain. Drizzle a tiny bit of olive oil or melted butter over the noodles..
2. Heat a medium sized saucepot with no oil or butter. Add ground beef. Season with salt, pepper, smoked paprika, cumin, onion powder, and garlic powder..
3. Lay jalapeños and half the onions atop beef. Cook both sides over high heat until browned..
4. Add diced tomatoes. Stir. Cook 2 minutes. Add corn and fold in..
5. Melt 4 T butter in a seperate saucepot. When butter begins to slightly bubble, add flour slowly while whisking. Cook 1 minute. Add milk while whisking. Continue to whisk and cook over medium heat for about 5 minutes until mixture reduces slightly..
6. Puree roasted bell pepper with a pinch of salt, sugar, and enough olive oil just for a smooth consistency, about a tablespoon..
7. Add bell pepper puree and cheese slowly while whisking. Cook 2 minutes..
8. Combine cheese sauce, beef, and noodles. Stir together..
9. For corn muffins, pour enough vegetable oil to cover the bottom of a small saute pan. Add remaining onions and a pinch of salt and sugar. Cook on high heat for 1 minute, then reduce to low heat and cook until caramelized, about 10 minutes. Follow instructions for Jiffy corn muffins and fold in caramelized onions..
10. Variations; Bell peppers, poblano, ancho, habanero, bacon, paprika, smoked cumin, cayenne, crushed pepper flakes, coriander, zucchini, yellow squash, scallions, chives, spinach, arugula, asiago, fontina, gruyere, parmesean, romano, heavy cream, chihuahua cheese, chili powder, serrano, chipotle, garlic, shallots, pearl onion, piquillo peppers, avocado, coconut, butternut squash.

I decided to use muffin cups. I lessened the butter she suggested by two tablespoons and kept the cheese at a cup. The two large fresh jalapeno's, I seeded and cut in chunks. The cup of canned corn was an excellent addition. This jalapeno cheddar cornbread recipe is a healthier version for you to enjoy!