Jalapeno Pepper Mac 'n' Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Macaroni & Cheese recipe from Rachael Ray's magazine, August 2009. Ingredients:
salt and pepper |
16 ounces cavatappi pasta (can use any hollow, ridged corkscrew pasta) |
extra virgin olive oil |
3 jalapenos, seeded and thinly sliced |
2 serrano chilies, seeded and thinly sliced |
2 garlic cloves, chopped |
1 1/2 cups whole milk |
8 ounces cream cheese |
2 tablespoons dried onion flakes |
2 cups shredded monterey jack cheese |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
2. In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.
3. Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.
4. Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
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