Today, we're sharing our favorite spin on macaroni and cheese: with a little bit of spicy!
Ever since Adam and I moved to Arizona, we take our food with a little bit more spice than we would in the past. For instance, when we make burgers, we add in sriracha; and when we order Thai food we like it "Thai hot." Same goes for our comfort foods, and that's why today I'm sharing one of my favorite macaroni and cheese recipes I've prepared since moving to Arizona!
Jalepeño Mac n Cheese!
**Yields 3-4 servings. Estimated time 30 minutes.
- 1/2 lb of trottole semolina wheat pasta
- 1/2 lb of colby cheese
- 1/4 cup half and half
- 1/2 cup of low fat milk
- 1/4 cup of all purpose flour
- 2 jalapeños
- 1/4 teaspoon of crushed red pepper
- 1/4 teaspoon of rosemary
1. Using a medium-large stovetop pan, fill 3/4 of the way with water and add rosemary into water. Bring to a boil.
2. Simmer pasta on medium-high heat until done.
3. Strain pasta from rosemary water and set aside.
4. Trim your block of colby cheese down and break it into smaller pieces.
5. Throw colby cheese in small sauce pan and warm on medium heat, stirring often.
6. Chop up jalapeños and add to cheese melt.
7. Continue to stir and soften cheese. Add in 1/2 and 1/2 and stir more.
8. If needed, kick up heat to soften faster but careful to not burn cheese. Add in milk and stir in.
9. Finally, stir in flour and when satisfied with smoothness and texture, pour over cooked pasta.
10. Stir cheese and evenly coat. Serve warm and enjoy!
This is right around the right texture your melted cheese (prior to adding anything in) should look:
How do you like your mac n cheese?