Jalapeno Mac N Cheese

I should call this Double Jalapeno Mac N Cheese because it's spiked with two types of jalapenos - smoky chipotles (dried, smoked jalapenos) and fresh jalapenos. Sweet heat meets fiery fresh heat, and it all happens in skillet full of tender pasta and silky cheese sauce. And it's a triple cheese sauce, to that's double jalapenos, triple cheese. Winning hand.

Look at that dreamy sauce! I can't get enough of it. It's quick and easy, and the addition of smoky chipotles takes everything NEXT LEVEL. The sauce is smoky, silky, creamy, and uber cheesy - all at the same time. And three cheese varieties ensure the biggest cheese bang for your buck - sharp cheddar, creamy mozzarella and nutty parmesan. Bye bye boring.

About the pasta: I used campanelle (sometimes called gigli), a cone-shaped pasta that curls in on itself. It's more of a "free-form" shape, rather than those cookie-cutter varieties made by machines (don't get me wrong, use those too - I just relish in mixing things up). Some varieties of campanelle have a ruffled edge, creating a bell-like flower. For this recipe, I love how the twists capture all that creamy/fiery cheese sauce. That said, use whatever shape you want, including traditional elbow macaroni!

Jalapeno Mac N Cheese

1 pound dry pasta, such as campanelle or elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon garlic powder or granulated garlic
1 teaspoon onion powder or granulated onion
2 tablespoons minced chipotle chillies in adobo sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and ground black pepper
Freshly grated parmesan cheese for serving
Sliced jalapeño for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour until blended. Whisk in the milk, garlic powder and onion powder and bring to a simmer. Stir in the chipotle chilies. Reduce the heat to low and simmer for 5 minutes.
Stir in the cheddar and mozzarella cheeses and cook for 1 minute, until the cheese melts, stirring constantly. Fold in the cooked pasta. Season to taste with salt and pepper.
Serve in the skillet with the grated parmesan cheese and sliced jalapeno on top.

 
Serves 4