3 Cheese Jalapeno Mac & Cheese
  • 1 pound pasta (I used shell shape)
  • 2 tbsp olive oil
  • 4 garlic cloves, chopped
  • ½ cup all purpose flour
  • 4.5 cups whole milk or any fat content milk
  • ½ cup water
  • Salt to taste
  • Black pepper to taste
  • 1 tsp rosemary
  • 1-2 fresh jalapenos, chopped (adjust as per taste)
  • 1 cup gruyere, shredded
  • 1 cup sharp cheddar, shredded
  • 2 cups pepper jack
  • ½ cup Breadcrumbs (optional) (I used my homemade Italian breadcrumbs. Recipe in archives. Search for DIY breadcrumbs)
  1. Bring a big pot of water to a boil. Once it starts to come to a boil, add good amount of salt. Add pasta and cook as per package instructions. If no instructions, cook until al dente.Rinse and Add a bit of oil so that they don't stick while sitting. Keep aside.
  2. Meanwhile, heat olive oil in a deep pot or pan. Add garlic and saute until fragrant. Add flour and cook stirring until lightly goldenish in color. Add milk and water and keep stirring on medium flame until it's smooth and it starts to thicken.
  3. Add salt, black pepper, rosemary and jalapenos. Add cheeses one at a time, making sure to stir so it's dissolved smoothly. Once you have a creamy cheesy sauce ready, add your cooked pasta. Stir it all together and taste. Adjust seasoning if needed.
  4. Transfer it to a baking dish and top with breadcrumbs if using. Warm it in a 400F pre heated oven for around 20-22 minutes. Serve along with red chili flakes on the side.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/3-cheese-jalapeno-mac-cheese/