Extreme Habanero “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.
Yields 4 Servings
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups fat-free milk
- 13 ounces Beecher’s No Woman cheese, grated (divided)
- 6 ounces multigrain penne pasta (about 2 cups, dry)
- 1 teaspoon chili powder (divided)
- ½ teaspoon garlic powder
- 1 habanero pepper, seeded and minced
- 1 green onion, chopped (divided)
- ¼ teaspoon dried thyme
- 1 tablespoon seasoned salt
- 2 teaspoons seasoned pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon blackstrap molasses
- 1 drop lime oil
- Cook pasta in large pot per package directions. Drain and set aside.
- In a small skillet, saute the habanero pepper and green onion until soft, about two minutes.
- In the same large pot you cooked the pasta in, melt butter. Once melted, whisk in flour. Cook, whisking constantly, for about two minutes.
- Slowly add milk in a thin stream, whisking until milk is incorporated. Continue to cook, whisking, until the sauce begins to thicken (about five minutes).
- Remove pot from heat and add sautéed pepper and onions, spices, molasses and lime oil. Stir to combine. Adjust seasonings to taste, then stir in cheese until melted.
- Add cooked pasta to the pot and stir to combine.
- Load mac and cheese into Pammed baking dish and top with remaining cheese. Bake in a 350 degree oven for twenty minutes.
- Remove from oven and allow to sit, resting, for five minutes.
- Once plated, garnish with remaining green onion.