A macaroni and cheese made with pepper jack for a tiny bit of a kick! Inspired by Ina Garten.
Ingredients: [‘elbow macaroni’, ‘milk’, ‘unsalted butter’, ‘all-purpose flour’, ‘monterey jack pepper cheese’, ‘extra-sharp cheddar cheese’, ‘salt’, ‘fresh ground black pepper’, ‘tomatoes’, ‘fresh white breadcrumbs’, ‘pickled jalapeno pepper’]
Quantity of Ingredients: [“1 lb elbow macaroni or 1 lb cavatappi pasta”,”1 quart milk”,”8 tablespoons unsalted butter (divided)”,”1/2 cup all-purpose flour”,”12 ounces monterey jack pepper cheese”,”8 ounces extra-sharp cheddar cheese, grated “,”1 tablespoon salt (or to taste)”,”1/2 teaspoon fresh ground black pepper”,”1 tomatoes”,”3/4 cup fresh white breadcrumbs or 3/4 cup panko breadcrumbs”,”1/4 cup jarred pickled jalapeno pepper”]
Number of Servings: 8
Steps: [‘Preheat oven to 375 degrees.’, ‘Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.’, “Meanwhile, heat the milk in a small saucepan, but don’t boil it (I sometimes just microwave). Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.”, ‘Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.’]