Pepper Jack Macaroni and Cheese
Description
Mac and cheese has never been so good. This version is creamy, hot and spicy. It's the perfect main or side dish that is warm and comforting. Serve it with a side salad, if desired.
Ingredients
1/2 lb. large, hollow shaped pasta, like Torchio
2 T. unsalted butter
2 T. flour
2 c. whole milk
1 lb. Pepper Jack cheese, shredded
1-2 jalapenos, thinly sliced
salt, to taste
freshly ground black pepper, to taste
Directions
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Set oven to 350 degrees.
Set aside 1/2 c. shredded cheese, for topping.
Cook pasta in well salted water, just until al dente, about 2 - 3 minutes less than on package directions. Drain; set aside.
Melt butter in a large skillet; add flour; cook over medium heat, stirring constantly, for 1-2 minutes. Add milk; stir/ whisk until well combined. Cook, stirring constantly, until mixture thickens. Remove from heat; add cheese, a little at a time, while stirring, until all cheese has been incorporated and sauce is smooth. Season with salt and pepper, to taste. Stir cooked pasta into the sauce, along with sliced jalapeños; mix well. Top with the reserved cheese.
Bake for about 30-40 minutes until browned and bubbling throughout. Place it under the broiler for 1-2 minutes at the end to brown it a little more.
Serve immediately.
4-6 servings.
Variations:
Add a nice, buttery breadcrumb crust, if desired. Toast freshly made breadcrumbs with melted butter, salt and pepper; toast in a skillet until crisp. Sprinkle evenly the top of the pasta before baking.
Add crisp, crumbled bacon.
Make your own Pepper Jack cheese by grating Monterey Jack cheese, then blend it with finely minced jalapeños.