Chefs’ Secrets: Jalapeño Mac’n’Cheese at Myron’s Steak House

San Antonio Express-News Website
November 20, 2009

Dear Pat: Recently, my wife and I enjoyed yet another delicious meal at Myron’s Prime Steakhouse in New Braunfels. We love to take that short drive out of town and enjoy a relaxed meal in those lovely, quiet surroundings. This last time, I tried their Jalapeño Mac’n’Cheese, and it was truly sensational. Rich and creamy, but with a kick! Please ask the owner if he will share this recipe. I’d love to try my hand at making it at home.

George T.

Dear George: Myron’s Prime Steakhouse owner Bill Been has a knack for making folks feel right at home at his steakhouse that began as an old movie theater back in the 1920s.

He’s been in the business long enough to know what his customers want to eat, and he provides just that.

Take that all-time favorite comfort food, macaroni and cheese. At Myron’s, they add just the right combination of chiles to up the ante, and it’s clear they’re on the road to making Texans very happy.

Myron’s uses pasta shells, but elbow macaroni would work fine, too. It’s the jalapeños mixed with the milder canned green chiles that serve as a foil for the rich cream and cheeses, thereby setting this recipe apart from the classic.

This dish is eminently doable at home. It can be made ahead and simply reheated at serving time. Add a fresh green salad, and dinner is on the table in minutes.

Myron’s Prime Steakhouse is at 136 N. Castell in New Braunfels.

Recipe for Myron's Steak House Jalapeño Mac’n’Cheese