Broccoli Jalapeno Mac and Cheese
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
(About 4 servings)
Ingredients:
2 cups dry small pasta (I used Pipette pasta.)
1 and 1/2 cups broccoli florets
3 tablespoons butter
1/4 cup all-purpose flour
2 and 1/2 cups milk (I used 2%.)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese, equivalent to 8 ounces (I used sharp Cheddar cheese.)
1 jalapeno, diced
Directions:
Boil the pasta until al dente, according the directions on the box.
When there is 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water.
When the pasta is finished and the broccoli is bright green, drain and rinse with cold water and set it aside.
In the same pot or a large sauté pan or skillet, melt the butter over medium heat.
Add the flour and stir constantly for about three minutes, until completely smooth and incorporated.
Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste.
Add the remaining 1 and 1/2 cups of milk and whisk until it’s smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
Remove from the heat and add the salt and pepper, diced jalapeños, and cheese. Stir until the cheese is melted.
Add the drained pasta and broccoli and gently mix.
From tinaschic.com