Loyal readers, I have finally outdone myself. Well, technically Rachael Ray did. I just made her recipe. Wow. All I have to say is I have a new favorite mac and cheese. I have a love affair with jalapeno poppers. At a market near us they have a ton of prepared foods, which of course include jalapeno poppers. Every time I go grocery shopping I get one lonely jalapeno to eat on my way home. Is this bizarre? I never realized it might be until I just typed it out. Crap. Please try not to judge me.
Jalapeno Popper Mac & Cheese
- Salt and pepper
- 1 pound hollow, ridged corkscrew pasta, such as cavatappi ( I used whole wheat elbows)
- EVOO, for drizzling
- 3 jalapeno chiles, seeded and sliced
- 2 serrano chiles, seeded and sliced
- 2 cloves garlic, chopped
- 1 1/2 cups whole milk
- 8 ounces cream cheese
- 2 tablespoons dried minced onion
- 2 cups shredded monterey jack
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- While the pasta is working, in a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, 5 minutes. Add to the pasta.
- Preheat the broiler. In a saucepan, add the milk, cream cheese and dried onion over medium-low heat. Cook, stirring, until smooth, about 5 minutes; add to the pasta. Stir in the cheese; season with salt and pepper.
- Transfer the pasta to a baking dish; broil until browned, about 3 minutes.