Jalapeño 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.
Ingredients:
- 1 pound macaroni
- 1.5 pounds pepper jack shredded cheese
- 2 cups milk
- 5 jalapeño peppers chopped (remove seeds for less heat)
- 1 white onion chopped
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
Instructions:
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Preheat the oven to 350 degrees Fahrenheit
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Cook the macaroni in boiling water with a pinch of salt until the pasta is al dente. Remove from heat and drain.
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In a medium pan, heat the olive oil and sauté the jalapeño peppers, garlic and onions for 2 to 3 minutes. Remove from heat and set aside.
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In a skillet, heat the butter until melted and add in the flour. Mix to a paste.
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Add in milk very slowly (a few tablespoons at a time) and whisk to combine properly.
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Continue to whisk and heat mixture. Once combined and slightly thickened, add in 2/3 of the cheese and stir.
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Stir in the macaroni and the hot peppers.
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Spray a 9″ x 13″ baking pan with non-stick oil and pour the mixture into the pan.
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Sprinkle the mix with the remaining cheese (optional: also top with jalapeño wheels) and bake for 15 minutes. Look for the cheese on top to turn a golden brown.
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Remove from oven and let the mac and cheese sit for 5 minutes.
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Serve.