My sister Shannon and I record a podcast called Hexed and one of our favourite shows to talk about is Ghost Mine. It is a supernatural TV show about miners experiencing the paranormal while they search for gold.
Since Halloween is coming up and I have also been craving some good old comfort food, I decided to make Jamol’s Miners Mac & Cheese and then watch Insidious with Reg. Jamol is infamous as the cook and gets teased mercilessly by the other miners. I just had to see for myself how those awesome miners eat on the mountain.
The ingredients are very simple. Since I was not cooking for an entire group of miners I divided the recipe in half. Here is the original list of ingredients: 4 ½ c Elbow Macaroni, 1 ½ c Shredded Cheddar Cheese, ½ c Shredded Swiss Cheese, ½ c Sour Cream, 1 Stick Butter, 1 ½ c Milk, 1 tsp Salt and 1 tsp Pepper.
And a dash of product testing…
I tweeted Jamol and told him I was going to make his mac & cheese and he suggested I “try it with baked breadcrumbs and truffle oil on top.” Which was a genius idea! The closest thing I could find was this President’s Choice Black Label Truffle Flavour Glaze. So I splurged!
Back to the recipe…
I started to get a little worried when I noticed the recipe did not say anything about salting the boiling water before putting in the pasta. I realized salt would go in later so I just followed the recipe and added the macaroni and cooked until al dente.
Since this was our comfort food spooky Friday night dinner I threw in some hot dogs too and cooked everything together.
I drained the pasta and started adding all the ingredients except the cheese and seasoning.
I stirred everything together until well coated. Very easy.
Then I stirred in the cheese and added the salt and pepper. The cheddar melted did but the Swiss did not. This is how the recipe ended.
My Foodie Touch
I ladled the mac & cheese into pretty serving pots and then drizzled with the Truffle Flavour Glaze.
I mixed some panko breadcrumbs with olive oil, topped the mac & cheese and put it under the broiler until brown to get some crunch.
The macaroni was under seasoned so I recommend definitely seasoning the water if you try this recipe. I used skim milk which may have been too thin so use milk with a higher fat content. The glaze was tasty but I did not get that truffle flavour I was hoping for, the balsamic vinegar was too strong.
Overall it was a very fast and easy mac & cheese that was fun and simple to make on a Friday night. We enjoyed it a lot but Reg said mine is better but he kind of has to say that.
I want to thank Jamol from Ghost Mine for this foodie inspiration! I felt like I was in the cook shack with the other miners laughing and having fun together. I am amazed at how you can cook for so many people and do such an intense and scary job at the same time. Way to go for creating a rooftop garden to get some veggies into those guys Jamol. What would they do without you?