3 Cheese Jalapeno Mac & Cheese
 
Prep time
Cook time
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3 Cheese Jalapeno Mac & Cheese Author: Naive Cook Cooks
Author:
Serves: 3-4 servings
Ingredients
  • 8 oz pasta (1/2 pound) (I used shell shape)
  • 1 tbsp olive oil plus ½ Tbsp butter
  • 2-3 garlic cloves, minced into paste ( about ½ Tbsp garlic paste)
  • 1.5 Tbsp all purpose flour
  • ½ cup Heavy Cream
  • 1.5 cups whole milk or any fat content milk
  • ½ cup water
  • Salt to taste
  • Black pepper to taste
  • ½ tsp rosemary
  • 1-2 fresh jalapenos, chopped (adjust as per taste) (For spicier version, use serranos)
  • ½ cup gruyere, shredded
  • ½ cup sharp cheddar, shredded
  • 1 cup pepper jack
  • ½ cup pasta water
Instructions
  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 & butter in a deep pot or pan. Add garlic and saute until fragrant. Add flour and cook stirring until lightly golden in color. Add heavy cream and using a whisk mix well until no lumps remain.
  3. Add milk and water and keep stirring. Bring it to a boil and then on medium flame until cook while stirring until it's smooth and it starts to thicken.
  4. 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 along with reserved pasta water.
  5. Add this point you can even store this sauce for future sauce. THOUGH SAUCE IS GOING TO THICKEN UP THE LONGER IT SITS, SO ALWAYS TO LOOSEN THE SAUCE ADD SPLASH OR TWO OF MILK AND COOK. MAKE SURE TO TASTE FOR SALT.
  6. Stir it all together and taste. Adjust seasoning if needed.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/3-cheese-jalapeno-mac-cheese/