Ingredients

The following ingredients have 4 Servings
  • ½ pound penne pasta
  • 1 ½ tablespoons jalapeños (seeded, deveined and diced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups half-and-half cream
  • 2 cups Gruyère cheese (grated)
  • 2 cups Gouda cheese (grated)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon nutmeg (fresh grated )

Instruction

  • Cook the pasta according to the package directions in a large pot of salted water.
  • Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.
  • Gradually stir in cream; bring to a boil. Add the jalapenos to the cream mixture. Cook, stirring constantly until thickened, about 2 minutes.
  • Reduce heat. Stir in cheese until melted, then stir in the freshly grated nutmeg and cayenne pepper.
  • Reserve 1 cup of the pasta water. Drain the pasta; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency. Serve immediately.