Ingredients

The following ingredients have 4 Servings
  • 1 pound macaroni
  • 1.5 pounds pepper jack shredded cheese ((typically 4 packages if buying pre-shredded))
  • 2 cups milk
  • 5 jalapeño peppers (chopped (remove seeds for less heat))
  • 1 white onion (chopped)
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour

Instruction

  • Preheat the oven to 350 degrees Fahrenheit
  • Cook the macaroni in boiling water with a pinch of salt until the pasta is al dente. Remove from heat and drain.
  • In a medium pan, heat the olive oil and sauté the jalapeño peppers, garlic and onions for 2 to 3 minutes. Remove from heat and set aside.
  • In a skillet, heat the butter until melted and add in the flour. Mix to a paste.
  • Add in milk very slowly (a few tablespoons at a time) and whisk to combine properly.
  • Continue to whisk and heat mixture. Once combined and slightly thickened, add in 2/3 of the cheese and stir.
  • Stir in the macaroni and the hot peppers.
  • Spray a 9" x 13" baking pan with non-stick oil and pour the mixture into the pan.
  • Sprinkle the mix with the remaining cheese (optional: also top with jalapeño wheels) and bake for 15 minutes. Look for the cheese on top to turn a golden brown.
  • Remove from oven and let the mac and cheese sit for 5 minutes.
  • Serve.