Everyone’s favorite comfort food gets a spicy attitude adjustment.
Photo by Iuliia Nedrygailova
SERVES 8
7 tablespoons unsalted butter, divided
1 pound mini penne pasta
4 tablespoons all-purpose flour
4 cups milk, room temperature
Kosher salt
White pepper
Pinch nutmeg
1 teaspoon mustard powder
1 teaspoon dried thyme
1 large jalapeno pepper, seeded and finely chopped
1 28-ounce can diced fire-roasted tomatoes, well drained
2 cups pepper jack cheese (Monterey Jack, for less heat)
2 cups sharp white cheddar cheese
½ cup seasoned breadcrumbs
1 cup grated parmesan cheese
Preheat oven to 350 F. Butter a 9-by-13-inch baking dish with 2 tablespoons butter. Cook pasta according to package instructions until al dente, about 5 minutes. Drain and toss in 1 tablespoon butter, to prevent pasta from drying out and sticking together.
In a large skillet or Dutch oven over medium heat, melt remaining butter. Sprinkle with flour and using a flat whisk, stir to combine and cook for 2–3 minutes. Do not let brown. Slowly add milk and whisk continuously until sauce starts to thicken, about 2–3 minutes. Add salt, pepper, nutmeg, mustard, thyme, jalapeno and tomatoes, and cook an additional 2–3 minutes. Remove from heat and stir in cheeses. Pour into baking dish.
In a small bowl, combine breadcrumbs and parmesan; sprinkle over top of mac and cheese. Bake 30–35 minutes or until bubbly. Let rest 15 minutes and serve warm.
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