Spicy Jalapeño Mac and Cheese

Ingredients

• 1 lb cavatappi or elbow macaroni
• 3 tbsp unsalted butter
• 3 fresh jalapeños, 2 finely diced (seeds removed for milder heat), 1 sliced for topping
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 8 oz sharp cheddar, freshly shredded
• 6 oz pepper jack cheese, freshly shredded
• 1/4 cup chopped pickled jalapeños, drained

Instructions

1. 1

   Cook the pasta in generously salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.

2. 2

   In the same pot, melt the butter over medium heat. Add the diced fresh jalapeños and garlic and cook for 2 minutes until softened and fragrant.

3. 3

   Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw taste — this is your roux and it should look like wet sand.

4. 4

   Slowly stream in the warm milk while whisking, followed by the heavy cream. Cook 3–4 minutes, stirring often, until the sauce coats the back of a spoon.

5. 5

   Stir in the Dijon, smoked paprika, salt, and pepper. Remove from heat and add the shredded cheddar and pepper jack one handful at a time, stirring until melted and glossy between additions.

6. 6

   Fold in the drained pasta and pickled jalapeños. If the sauce is too thick, loosen it with a splash of reserved pasta water.

7. 7

   Transfer to a serving skillet, top with the reserved fresh jalapeño slices, and serve immediately.