Stovetop White Cheddar Jalapeño Mac |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I've been meaning to make this at home for quite some time. I made it up while in a local brewery restaurant. I love the contrast of the sharp creamy cheddar with the spicy peppers. Ingredients:
8 oz. mini shell (conchiglie) pasta (i used quinoa & corn - gf) |
2 tbsp butter |
2 tbsp flour (i used brown rice flour) |
1 1/2 cups milk |
1 cup shredded sharp white cheddar cheese |
2 tbsp 0% plain greek yogurt |
1/4 cup diced & seeded jalapeño peppers |
Directions:
1. Bring a pot of salted water to boil. Add pasta and cook until al dente.
2. Reserve 1 cup cooking water and drain pasta.
3. Meanwhile, add butter to a medium saucepan – large enough to house all ingredients eventually – over medium-high heat. Once melted, add flour. Cook, stirring, for 2 more minutes. Gradually whisk in the milk and continue to whisk until sauce is smooth and begins to thicken, about 5 minutes.
4. Add pasta, cheese, Greek yogurt, and diced jalapeños. Add some cooking water, about 1/4 cup at a time until desired consistency is met. I used 1/2 cup.
|
|