Ingredients
The following ingredients have 4 Servings
- 1 lb macaroni shells or other pasta like penne (farfalle, or rigatoni)
- 1/2 cup all-purpose flour
- 1/3 cup butter
- ½ teaspoon salt
- 1 TB dijon mustard
- ¼ teaspoon black pepper
- 5 cups cups milk (whole or 2%)
- 2 cups and 1/2 cup extra sharp cheddar cheese (grated, divided)
- 2 cups and 1/2 cup fontina cheese (grated, divided)
- 4 medium jalapeno peppers (include seeds for spicier chili; leave them out for a milder version, stems removed and finely diced)
- 1 tsp hot sauce (like tapatio, red hot, or tabasco)
Instruction
- Preheat oven to 375 degrees.
- Boil the pasta for about 10 minutes, or until al dente, drain. Return to the pan you boiled it in and set aside.
- While the pasta is boiling, make the sauce: In a medium saucepan over medium heat, melt the butter. Add the flour, salt, and black pepper. Whisk constantly over medium heat for about three minutes. Continue stirring with the whisk and slowly pour in the milk. Over medium high heat, whisk the mixture until it begins bubbling and thickening; continue for about 30 seconds whisking. Add mustard, 2 cups cheddar, 2 cups fontina, jalapenos, and hot sauce, whisking until the cheese has melted and completely combined.
- Pour sauce over the pasta and toss gently until coated well.
- Lightly grease a large baking dish. Add half the noodles and sprinkle half of the remaining cheeses on top. Add the remaining pastas and sprinkle remaining cheese on top of the pasta.
- Bake at 375 degrees for about 25-30 minutes or until bubbly and golden brown.
- Serve and enjoy!
