Pepper Jack Mac and Cheese
SLIGHTLY SPICY, CREAMY AND DELICIOUS CHEESY MAC AND CHEESE
Servings: 8 -10 servings
Ingredients
- 1 pound cooked pasta I used mini Penne
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cups milk
- 1/2 pound approx. 2 cups grated pepper jack cheese
- 1 roasted seeded, diced jalapeños.
toppings
- 1/2 cup crumbled bacon cooked crisp
- 1 tablespoon chopped cilantro
- 1 jalapeño roasted, seeded, and diced.
Instructions
- Cook pasta according to package directions.
- Drain pasta.
- Add butter and flour to the pot, and whisk until butter is melted and cook the flour for a minute on medium heat.
- Slowly add the milk in while whisking, keep adding the milk until it's all incorporated and looks like a sauce.
- If you add the milk too quickly it will be lumpy, add 1/2 cup at a time slowly while whisking: trust me, I've been in a hurry and rushed it and wanted to start all over sometimes.
- Once all the milk is incorporated, add the cheeses and whisk the cheese into the sauce until smooth.
- Pour sauce over pasta.
- To top off this dish, I heated the crumbled bacon until it was crispy.
- Then topped the Pepper-Jack Mac and Cheese with the bacon, cilantro, and the additional jalapeño.
- The large dish pictured is this recipe doubled-two pounds of pasta-which I find is a great amount to bring to a party.