Pepper Jack Macaroni and Cheese
Description
Mac and cheese has never been so good. It's comfort food at its best. This amazingly delicious dish is creamy and packed with heat, but the fat in the whole milk and cheese help to temper the heat of the jalapeños. Serve it as the main dish or as a side d
Ingredients
1/2 lb. large shape pasta
2 T. unsalted butter
2 T. flour
2 c. whole milk
1 lb. Pepper Jack cheese, shredded
1-2 jalapenos, thinly sliced
salt and freshly ground black pepper, to taste
Directions
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Preheat oven to 350 degrees.
Set aside 1/2 c. shredded cheese, for topping.
Cook pasta in lots of well salted water just until al dente, about 2 - 3 minutes less than the package directions. Drain; set aside.
Melt butter in a large pan; stir in flour; cook over medium heat, stirring constantly, for 1-2 minutes or so; add milk; stir/whisk until well combined; cook, stirring constantly, until mixture thickens. Remove from heat; add the 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; add sliced jalapeños; mix well. Top with reserved cheese.
Bake for about 30-40 minutes until browned and bubbling. If desired, place it under the broiler for 1-2 minutes to brown it even more.
Serve immediately.
4-6 servings.
*Options: Add a nice buttery crumb crust, if desired. Toast freshly made breadcrumbs with melted butter, salt and pepper; toast in a skillet until crisp. Scatter across the top of the pasta before baking. Add crisp crumbled bacon. Make high octane pepper jack cheese by grating Monterey Jack cheese and blend it with finely minced jalapeños.