Ingredients

The following ingredients have 2 Servings
  • 1 cup uncooked elbow pasta
  • 1 tablespoon canola oil
  • 1/4 cup onion (finely chopped)
  • 1 jalapeño pepper (seeded and finely chopped)
  • 1/4 cup red bell pepper (seeded and finely chopped)
  • 12 ounces white American cheese (shredded)
  • 4 ounces pepper jack cheese (shredded)
  • 1/2 cup milk

Instruction

  • Prepare pasta according to package directions.
  • Heat the canola oil in a medium saucepan over medium-high heat.
  • Toss in the finely chopped onion, finely chopped red bell pepper and the finely chopped jalapeño. Saute for about 5 minutes, stirring occasionally, until they are soft.
  • Lower the heat to medium-low.
  • Add a little of both cheeses to the pan and add about ¼ cup of the milk.
  • Whisk until the cheese is completely melted.
  • Mix in the rest of the milk and whisk until smooth and melted.
  • If you'd like your sauce a bit thinner, add more milk until you get the right consistency.
  • Pour the Queso Cheese Sauce over the macaroni and serve immediately!