Jalapeno Mac and Cheese

Way back when, Michelina's frozen food used to make "Shells and Cheese with Peppers." Suddenly, it was discontinued and you couldn't get it anymore. I had to scramble and invent my own version. After several attempts, I finally came up with Jalapeno Mac and Cheese. It isn't like the Michelina version, it's actually much better, most likely because it is home made.

Jalapeno Mac and Cheese recipe is usually something I make for the holidays. Here's one way to do it...

Ingredients

• 16 ounces of cavatappi pasta
• 1 stick of unsalted butter
• ½ cup of all-purpose flour
• 2 cups heavy cream
• 12 ounce can of "japapeno flavored" evaporated milk (yes, it's a thing)
• 1 pound cheddar cheese cubed
• 1 pound pepper jack cheese cubed
• 1 pound gouda cheese cubed
• ½ cup pickled jalapenos, diced
• 2 tablespoons of dijon mustard
• 1 Cup "Hot and Spicy Cheez-It" crackers, crushed for topping
• 1 Tablespoon of garlic powder
• 1 Tablespoon of tumeric

Instructions

1. Boil the cavatappi in salted water until just before it becomes al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Whisk in the flour and cook for 1–2 minutes to form a roux (don’t let it brown).
4. Slowly pour in the milk while whisking constantly to avoid lumps.
5. Cook until the sauce thickens and begins to bubble (about 3–5 minutes).
6. Reduce heat to low. Stir in cubed cheeses slowly until fully melted and smooth. Only do a handful at a time.
7. Season with salt, pepper, garlic powder, tumeric. Taste and adjust seasoning.
8. Dice up and add the pickled jalapenos
9. Add the cooked cavatappi to the cheese sauce. Stir until evenly coated.
10. Preheat oven to 350°F. Transfer mac to a baking dish. Sprinkle some grated cheddar cheese on top. Crush Cheez-it crackers and sprinkle on top. Bake 15–20 minutes until golden.

mmmmm, Jalapeno Mac and Cheese is a part of a series on Food

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